INGREDIENTS:
80 ml. of extra virgin olive oil 400 ml
.
mineral water 360 gr. round pumpkin, peeled
180 gr.
handle 36 gr.
sugar 40 gr. mango, peeled and diced
80 ml. of extra virgin olive oil 400 ml
.
mineral water 360 gr. round pumpkin, peeled
180 gr.
handle 36 gr.
sugar 40 gr. mango, peeled and diced
PREPARATION: In a saucepan
with mineral water, cook the squash for 15 minutes, until tender. Add in the last boil the mango and sugar, and cast the fire quickly. Check the sweetness, if necessary add a little more sugar. Put everything in a blender, add the extra virgin olive oil and emulsiónalo for 5 minutes at full power until creamy. Let cool to room temperature and then put it in the refrigerator.
with mineral water, cook the squash for 15 minutes, until tender. Add in the last boil the mango and sugar, and cast the fire quickly. Check the sweetness, if necessary add a little more sugar. Put everything in a blender, add the extra virgin olive oil and emulsiónalo for 5 minutes at full power until creamy. Let cool to room temperature and then put it in the refrigerator.
PRESENTATION:
individual in a bowl, place a portion of the cold cream, and garnish with dice of mango before serving.
Recipe Mario Sandoval.
Recipe Mario Sandoval.
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