Pumpkin cream

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

520 g butternut squash
520 g whole cream
1 g rosemary
3 g salt
0.5 g pepper

Recipe preparation

(1) Boil the whole cream with the rosemary and leave to infuse. Cut the pumpkin into cubes and cook in the oven at 165 °C until the pieces are dry. Add the pumpkin cubes to the cream, remove the rosemary, simmer until the cream has almost completely reduced and pour into a pacotizing® beaker. 
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® with overpressure and heat up.