Spherical olive with crispy pumpkin
Ingredients
- 225g pumpkin puree
- 60g Polydextrose
- 40g Isomalt
- 8g Emulbinder
Preparation
- Mix all ingredients.
- Leave to rest.
- Spread thinly and bake at 90°C for 1h to 1h30.
Spherical olive with crispy pumpkin
Ingredients
- 225g pumpkin puree
- 60g Polydextrose
- 40g Isomalt
- 8g Emulbinder
Preparation
- Mix all ingredients.
- Leave to rest.
- Spread thinly and bake at 90°C for 1h to 1h30.
