INGREDIENTS:
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
PREPARATION:
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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