> Recipes > Pumpkin

Picarones, chancaca honey and fresh cheese

Picarones, chancaca honey and fresh cheese

Picarones, chancaca honey and fresh cheese

  • Dessert
  • medium
  • 8
  • 3 hours 25 minutes, plus resting time

PT3H25M

Recipe featured on

Feastive iOS app

Why not try?

1
Preheat the oven to 180°C/gas mark 4
2
Cut the pumpkin into large chunks and place into the oven with the whole sweet potato. Cook until soft and tender for approximately 60-75 minutes but do not allow to colour
  • 400g of sweet potato
  • 500g of pumpkin, puree
3
Remove from the oven, allow to cool slightly, then remove and discard the skin. Separately, add the soft pumpkin and sweet potato to a ricer or mouli and pass through until smooth - the purées will be used for step 5
4
Reduce the oven temperature to 76°C
5
Dissolve the yeast in the water with the sugar and salt. Measure out 300g of the sweet potato purée and 300g of pumpkin purée, then add to a bowl with the flour, anise seeds and eggs, blending and mixing well to form a dough. Place in the fridge to rest for 1 hour
  • 50g of yeast
  • 60g of sugar
  • 3g of salt
  • 400g of plain flour
  • 5g of anise seeds
  • 2 eggs
  • 100ml of water, lukewarm
6
Use a mandoline to slice the blue potatoes as thinly as possible. Lay out onto a baking tray lined with white parchment paper and sprinkle with icing sugar. Cover with another sheet of parchment and bake in the oven for 2 hours
  • 150g of blue potatoes, washed
  • 50g of icing sugar
7
Meanwhile, make the chancaca honey. Combine the grated chancaca with the remaining ingredients in a pan. Boil for approximately 20 minutes until it reaches a syrupy consistency, then whisk well and pass through a fine sieve
  • 250g of chancaca, grated
  • 250ml of water
  • 1 orange, peel only
  • 2 dried figs
  • 4 cloves
  • cinnamon, 1 very small piece
8
To form the picarones, rub your hands with a little oil (this will stop them sticking to the dough) and form small balls of the dough. Deep-fry in the oil at 160°C until golden brown, then turn over so they achieve a nice even colour. Drain on kitchen paper and drizzle with the chancaca syrup
  • 1000ml of vegetable oil, for frying
9
Serve hot with some ricotta and crispy potatoes
  • 200g of ricotta, or other fresh cheese

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Picarones

Blue potato crisps

Chancaca honey

To serve

Comments ()

Picarones, chancaca honey and fresh cheese

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...