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Aromatic pumpkin soup with shrimps and black garlic foam

Aromatic pumpkin soup with shrimp and black garlic foam

YOU WILL NEED

Rub Golden

Pumpkin cream

Shellfish Bisque

Rub Chimichurri

Sweet Pickle Relish

INGREDIENTS

1 tbsp powdered beetroot

Shrimp chips

10 peeled and boiled shrimps

1 packet of wonton wrappers

 

For the pumpkin soup

1 ½ lt water

100ml cream

100g Pumpkin Soup Cream (Art. 43700)

40g Shellfish Bisque (Art. 43718)

Juice from 1 orange

50g butter

 

For the dumpling filling

250g peeled shrimps

150g cream cheese

10g Chimichurri Rub (Art. 51011)

40g Sweet Pickle Relish (Art. 55070)

Zest and juice from 1 lime

2 tbsp finely chopped fresh onions

 

For the black garlic foam

50g black garlic paste

1g xanthan gum

10g Golden Rub (Art. 51012)

500ml cream

COOKING INSTRUCTIONS

  1. In a pot, combine all the ingredients for the pumpkin soup, excluding the butter, and bring to a boil.
  2. Use an immersion blender to smooth the mixture, then add the butter off the heat to incorporate.
  3. Finely chop the shrimps, add the remaining dumpling filling ingredients, mix well, and fill the wonton wrappers, giving them the desired shape. Steam the dumplings.
  4. In a small pot, combine the ingredients for the black garlic foam and stir until they come to a boil. Transfer the mixture to a siphon with 1 cartridge. Keep it lukewarm.
  5. Assemble the dish by starting with a few shrimp chips, placing the shrimp on top, followed by the dumpling, and finally, the foam. Pour hot soup over and sprinkle with a little powdered beetroot.

 

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