Nixtamalized Pumpkin and Baby Fig, Grilled cured Sheeps Cheese, Balsamic
Ingredients
40 g cured sheep’s cheese20 g nixtamalized figs
30 g nixtamalized pumpkin
5 mL balsamic reduction
edible flowers and a pinch of malden sea salt to garnish
Nixtamalized Pumpkin
1 kg pumpkin
50 g culinary virgin lime
1 L water
2 L simple syrup
10 g whole cloves
20 g cinnamon stick
10 g star anise
Elaboration
Grill the cheese until a nice crust forms - this can also be done with a blowtorch, if preferred.
Place grilled cheese and Nixtamalized pumpkins and figs along.
Garnish with balsamic reduction, malden sea salt and edible flowers.
Nixtamalized Pumpkin
In a mixing bowl, dissolve the culinary virgin lime into water.
Immerse cut pumpkin into the virgin lime solution for 24 hs.
Drain pumpkin from liquid, rinse off, air dry.
Heat up syrup and aromatics, add pumpkin, cook till tender in low simmer (about 20/25 min).
Remove from syrup and chill pumpkins; once cold, place them on a glass mason jar.
Strain syrup, allow to cool down; once cold, pour over the diced pumpkin, and store in for up to 30 days. once open, consume within 5 days.
Note: utilize the same process for the baby figs.
