Tarte tatin with pumpkin, macaroons, almond cream and ginger
by Stefano Cadorin
Pumpkin, dextrose, glucose, shortcrust pastry, macaroons, pumpkin seeds, almonds, water, honey, ginger.
Procedure
Cut the pumpkin into cubes and vacuum pack it with dextrose and glucose and cook it at 65° for 10 hours, using the CBT poached fruit cycle. Prepare the tarte tatin with shortcrust pasty and cook in the oven for 12 minutes at 200°. Serve it with macaroons, pumpkin seeds and a cream made of almonds blended with water, honey and ginger.
Benefits
The pumpkin, processed and cooked in the Multifresh, has very long storage times and can be easily used for a variety of preparations.
-
-
Assistance
After-sales service always efficient. We have great attention for all our customers.
- Ask support
-
-
-
Service
A dense network of qualified TSC at your service 24/7.
Find the IRINOX TSC nearest to you: - Technical Support Centre in Italy
- Technical Support Centre Abroad
- Service Partner area
- After Sales Tools
-
-
-
Contact us
We will be pleased to answer all your questions on our products and services.
Direct line:
+39 0438 2020 - Ask for information
-