Juice the fresh peppers and cook with the dried pepper flakes until reduced by a half. Blend the pepper mixture with the xanthan gum and margarine in a mixer until smooth. Season with rose paprika, salt and ume su.
Meanwhile, boil the potatoes until soft in wellsalted water. Then press the potatoes through a potato ricer and gently fold in the sour cream and cashew cream. Season with salt and pepper, then stir the diced shallots and chives into the mixture.
Finally add the lemon juice and zest.