Pumpkin jelly
Instructions
Boil the pumpkin well washed in water; When cooked, remove the pumpkin from the broth, remove the green parts and reduce the pulp to puree.
In about 200 g of pumpkin soup piping hot, pour with rain the rice cream, add 2 tablespoons of pumpkin puree and mix the beef, then enrich the soup with Parmesan and olive oil extra virgin.
Ingredients and dosing for 1 person
- 3 tablespoons of rice cream
- 1 jar of beef homogenate
- 100 g of pumpkin
- 1 teaspoon of parmigiano
- 1 teaspoon of olive oil extra virgin