INGREDIENTS:
100 gr freeze-dried Muscat pumpkin foam
80 gr Muscat pumpkin cream
100 gr Joselito caña de lomo, lightly salted
30 gr mustard seeds, softened in water for 12 h
250 ml fresh apple juice
Roasted pumpkin seeds
Seasonal wild herbs and blossoms
PREPARATION:
Clean the pumpkin seeds and boil in apple juice at moderate heat until soft.
Break the pumpkin foam in pieces and arrange the pumpkin cream on top, then sprinkle the roasted pumpkin seeds on the cream drops. Slice the lightly salted caña de lomo thinly and arrange it on the pumpkin foam pieces with the cream. Add the soft pumpkin seeds on top. Finish off with blossoms and/or herbs.
