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Miso corn purée with almond ricotta

Miso corn purée with almond ricotta
4.9 9 ratings
Prep. 10 min
Total 3 h 20 min
4 portions
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Ingredients

Almond ricotta
  • blanched almonds (see Tips)
    200 g
  • filtered water plus extra for soaking
    160 g
  • salt
    1 ¼ tsp
  • nutritional yeast (see Tips)
    2 tsp
  • lemon juice
    2 tbsp
  • garlic powder
    1 pinch
Miso corn purée
  • extra virgin olive oil
    2 tsp
  • eschalot cut into halves
    1
  • garlic clove
    1
  • sweet corn cobs kernels removed
    3 - 4
  • Vegetable stock paste (see Tips)
    1 tsp
  • filtered water
    100 g
  • shiro (white) miso paste
    1 ½ tbsp
  • roasted whole red pepper strips (optional)
    50 g
  • fresh coriander leaves only, for garnishing (optional)

Difficulty

easy

Nutrition per 1 portion

Protein 19.4 g
Calories 2164.7 kJ / 515.4 kcal
Fat 33.8 g
Fibre 13.1 g
Carbohydrates 29.1 g

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