For the crème fraîche, combine the Cream (150 milliliter), juice of Lemon (1/2), chopped Tarragon (1/3 teaspoon), and Salt and Pepper (to taste), and let stand at room temperature for 24 hours. Or just substitute creme fraîche to save time.
Finely dice the onion. Finely dice the Pumpkin (120 gram), as well as the Pumpkin (20 gram) for the filling. Dice the Leek (2 1/2 teaspoon). Mince the Shallot (10 gram) and finely chop the other Shallot (20 gram). Chop the Fresh Sage (2 1/2 teaspoon).
At this time, if you would like to serve the risotto in baby pumpkins, you can prepare them now. Steam the Baby Pumpkin (2) until soft. Once cooled, remove the tops and seed them. Set aside.
Combine Vegetable Stock (120 gram), Fresh Apple Juice (250 milliliter) and Fresh Pumpkin Juice (250 milliliter) in a small sauce pan and hold warm at 90 degrees C (195 degrees C) before starting the risotto.
In a stainless steel saute pan placed over low heat, sweat the shallots (20 g) in Extra-Virgin Olive Oil (to taste) until tender.
Add Carnaroli Rice (to taste), pumpkin (120 g) and coat in the sweated shallots and oil mixture for two minutes.
Slowly begin to add the stock/juice mixture in 50 ml increments while constantly stirring. Continue adding the stock while stirring until rice is tender. About 20 min.
Finish with chopped sage, Ground Cinnamon (1/2 teaspoon), Butter (1 tablespoon), Ground Nutmeg (1/4 teaspoon), and Crème Fraîche (20 gram). Mix together and set aside.
Sweat the finely diced pumpkin (20 g) with leeks (10 g) and shallots (10 g) in extra virgin olive oil (to taste) until tender and allow to cool.
Separate the Egg (2) whites from the yolks. Set both aside.
Mix the pumpkin, leeks, and shallots with the Ricotta Cheese (2 1/2 teaspoon) and the egg white (1 N/A). Then season with Salt and Pepper (to taste). Fill Fresh Pumpkin Blossoms (2) with a bit of the mixture, and press lightly until closed.
To make the tempura batter, mix the Egg (1), Corn Starch (70 gram) and Sprite (40 milliliter) with a fork in a mixing bowl.
Dip the stuffed pumpkin blossoms in the tempura batter and fry at 165 degrees C (330 degrees F) until crispy.
Place the fried tempura blossom on a paper towel lined plate. It is time to begin plating.
Spoon the risotto into the prepared baby pumpkins. Spoon some of the crème fraîche on a plate. Place the pumpkin over it. Top with the tempura blossom. Garnish with Toasted Pumpkin Seeds (to taste)and Microgreens (to taste).