Roasted Pumpkin Risotto with Haloumi and Chilli
Ingredients – 6 servings
For the dough:
2 organic Limes (paring and juice)
250 g butter
250 g sugar
1 pinch salt
4 eggs (medium size)
200 g Kölln® Muesli Crunchy Yogurt Raspberry & Oats
200 g wheat flour (type 405)
1 pack baking powder
For the filling/covering:
12 sheets gelatin
300 g strawberries (alternatively fresh or frozen raspberries)
100 g sugar
1000 g yogurt
600 g Crème fraiche (low fat)
Juice of 5 limes
Preparation
Finely abrade paring of the 2 limes and press out the juice. Mix with the other ingredients. Spread the dough on a deep baking tray layer-up with baking paper.
Soak gelatin. Wash and slice strawberries. Lay aside about 100 g for garnishment. Mix the remained strawberries with sugar, yogurt, Crème fraiche and lime juice.
Dissolve gelatin. Add 4 tbsp. of the cream and stir in the yogurt mixture already prepared. Put a cake ring on the cake base and spread the filling onto. Keep cool for 2 – 3 hours. Slice the cake and serve after garnishing with the remaining strawberries.
Preparation Time: approx. 45 minutes (exclusive waiting period),
Baking Time: approx. 30 minutes
Oven temperature: 150°C at top-/bottom heat, 125°C convection oven
