Roasted Pumpkin Souffle with Balsamic Pearls

INGREDIENTS

• Risotto rice
• Pumpkin
• Rosemary
• Carrots
• Zucchini
• Onion
• White wine vinegar
• Saffron
• Sugar
• Salt
• Balsamic vinegar
• Green peas puree’
• Basil oil
• Dill leaves

METHOD

1. Cook risotto rice with butter and vegetable stock. Blend risotto rice and sieve with a fine strainer.
2. Peel the pumpkin, remove the seeds and cut it into small cubes.
3. Cook pumpkin with fresh rosemary, olive oil seasoning and cook it in oven at 180®C
4. Puree the cooked pumpkin and sieve with a fine strainer.
5. Mix risotto rice with pumpkin puree and season it with salt, white pepper and sugar.
6. Grease a ramekin bowl and pour the mixture into the bowl.
7. Cook the flan mixture in the oven at 180*c.
8. Serve with carrot, onion and Zucchini julienne mixed in white wine vinaigrette, saffron and sugar.
9. Garnish with balsamic green pea pearls and dill leaf.