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Squash Pudding


3 cups squash cubes

4 teaspoons barley malt

pinch of salt

4 cups water

4 tablespoons agar agar

juice from 2 lemons

grated lemon peel

roasted almonds





Mix squash, barley malt, pinch of salt and water in a pot. Let simmer on low heat until squash cubes are softened. Then add lemon juice and lemon peel. Mix everything into cream and let cool. Decorate with roasted almonds.

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