15 mins
Preparation time
15 mins
Cooking time
Affordable
Cost
Low
Difficulty
What do you need
Ingredients for 6 persons
- 1/2 Delica pumpkin
- 1/2 celery stick
- 1/2 onion
- 1 tablespoon mascarpone cheese
- 1 cm fresh ginger
- 5 g freshly ground 100% Arabica coffee powder
- 30 g parboiled black rice
- 1/2 teaspoon salt
- Pepper as required
- 2 tablespoons extra virgin olive oil
- 2 tablespoons
- Parmesan cheese
Useful tools:
- Vacuum machine
- 1L Weck jar
- Food processor
Star Column Equipment:
- Ultracombi
- Blast chiller
- Vacuum drawer
Preparation
Thoroughly clean and peel the pumpkin, cut it into pieces and place in a litre-jar together with the celery, onion, grated ginger, salt and a cup of water.
Microwave cooking
Seal with a gasket, 4 clamps and cook in the microwave (or the Ultracombi in microwave mode) at 800 W for 7 minutes. Once extracted, let it rest for at least 15 minutes.
Cook the black rice in a jar with 60 g of water, a pinch of salt and a drop of extra virgin olive oil. Set the microwave (or the Ultracombi in microwave mode) to 500 W for 8 minutes. The black rice will be ready after resting for 5 minutes, during which it will complete its cooking cycle.
Food processor process
Transfer all the contents of the jar of cooked pumpkin to a food processor with the mascarpone and adjust with salt and oil, if necessary.
Plating
Place the rice in a bowl, lightly seasoned with a little salt and a generous serving of grated Parmesan cheese. Pour the creamy soup, decorating the surface with coffee powder, two ginger petals and a drizzle of extra virgin olive oil.
Storage
If it is to be consumed later, divide the soup into individual portion jars, close them with a gasket and two clamps. Store in the fridge for 5 days.
