Pumpkin crumble verrine
- servings
- 6 servings
- Dish type
- Appetizer
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Ingredients
Ingredients
- 1 1 pumpkin
- 20 cl 20 cl of whole liquid cream
- 150 g 150 g of wheat flour
- 100 g 100 g of sweet butter
- 50 g 50 g parmesan
- 1 1 bouquets of chives
- 1 c. à café 1 teaspoons of Espelette pepper
- 1 pincée 1 pinches of salt
- 1 pincée 1 pinch of pepper
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Method
- 1
Peel and remove the seeds from the potimarron with a spoon, opening in four, and cut into pieces, for faster cooking. It takes about 15 minutes to fuse the aircraft.
- 2
Preheat to 210°C and prepare your crumble: mix flour, butter and Parmesan until a sandy paste is obtained. Place on an oven plate, and cook for 10 min. The dough must be a little golden.
- 3
Pick up cooked potimarron pieces and mix with cream and pepper.
- 4
Pour into a saucepan and keep warm while adjusting salt and pepper seasoning. Add the chiselled chives.
- 5
At the time of service, divide the potimarron velvet into 6 verrines, and simply place on each one a little bit of crumble at the Parmesan just out of the oven and still warm.
Source : marmiton
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