Pumpkin flower is part of the culture and typical Mexican cuisine since pre-Hispanic times. Its delicious and subtle flavor perfectly combines with a wide variety of dishes. Prepare this pumpkin flower cream for your family, with its delicious and creamy taste. It’s perfect to complement your daily menu.
2 bunches zucchini blossoms, cleaned and without stem
2 cups cow's milk
1/2 cups whipping cream
2 cups chicken broth
1 tablespoon unsalted butter
salt and pepper
1 cup panela cheese , for garnish, cut into small cubes
1 sprig epazote, for garnish
zucchini blossoms, for garnish
Preparation
25 mins
20 mins
Low
Heat a pot with oil over medium heat and cook the onion, garlic, dried árbol chili, epazote, and pumpkin flower.
Add the milk and heavy cream. Cook for about 10 minutes or until it thickens slightly. Cool and blend with the chicken broth.
Melt the butter in the same pot, and pour in the pumpkin flower cream, season with salt and pepper, and let it cook for 10 more minutes or until thickened.
Serve with small cubes of panela cheese and garnish with pumpkin flower and epazote.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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