FRIJE

Instructions

• 1.   For the soup:
  Peel the pumpkin and cut it into large cubes.
• 2.   Slice the onion and sauté it with the pumpkin in butter.
• 3.   Add the chicken broth and cook for about twenty minutes.
• 4.   Add the heavy cream and continue cooking for 5 minutes.
• 5.   Adjust the seasoning according to your taste.
• 6.   If the pumpkin cream is too liquid after blending, you can thicken it by using Cornstarch, previously diluted in a little cold water.
• 7.   For the crumble biscuit:
  Preheat the oven to 180°C (350°F).
• 8.   Grate the Comté cheese and cut the butter into small cubes.
• 9.   In a bowl, mix together the Cornstarch, rice flour, chestnut flour, hazelnut powder, Comté cheese, and butter cubes until you obtain a coarse sand texture.
• 10.   Spread the mixture on a baking sheet lined with parchment paper and bake for about 12 to 15 minutes.
• 11.   Stir and crumble the biscuit during baking.
• 12.   Let it cool.
• 13.   For plating:
  Cut the foie gras into small cubes.
• 14.   In the bottom of the bowl, place the foie gras cubes and pour the hot pumpkin cream over them.
• 15.   Crumble the biscuit on top and finish with a pinch of fleur de sel.

Notes & Suggestions

• Source: https://www.maizena.fr/les-idees-recettes/toutes-les-recettes/creme-potiron-crumble-comte-foie-gras/

Nutritional information *