How do you store the pumpkin and aged Comté cream?

Name: Pumpkin and aged Comté cream
Cook time: 40 min
Total time: 40 min
Yield: 10P
Ingredients: 250g Comté, freshly grated; 250g hokkaido pumpkin, cut into pieces; Olive oil; Pepper and salt; Onion chips; Edible flowers; A fine sprig of fennel

In the refrigerator: The cream can be stored in the refrigerator for up to 2 days. Keep it in an airtight container to prevent drying out. Warm the cream slightly before use, for example in a pan over low heat or in the microwave. In the freezer: The cream can be stored in the freezer for up to 1 month. Make sure the cream is completely cooled before placing it in a freezer-safe container. Allow the cream to thaw slowly in the refrigerator before reheating it. Reheating: Heat the cream over low heat in a pan or in the microwave until warm. Stir well to ensure an even temperature.

Pumpkin and aged Comté cream

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40min

•

Easy

Meet this delicious Pumpkin and aged Comté cream, an easy-to-make finger food that is perfect for parties.

Ingredients

What do you need?

Quantity: 10P

250g Comté, freshly grated
250g hokkaido pumpkin, cut into pieces
Olive oil
Pepper and salt
Onion chips
Edible flowers
A fine sprig of fennel

Preparation method

How do you make this?

Preheat the oven to 190 degrees Celsius.

Place the pumpkin pieces on a baking sheet and drizzle with olive oil, pepper, and salt. Grill the pumpkin for 25-30 minutes, until soft and lightly roasted.

Blend the roasted pumpkin together with the freshly grated Comté in a blender until a smooth cream is formed.

Use a culinary piping bag to serve the pumpkin-Comté cream on top of the hand.

Garnish the bite with onion chips, an edible flower, and a fine sprig of fennel.

Tips

For an extra tasteful cream, you can add a pinch of nutmeg to the pumpkin for roasting. Serve the snacks immediately after you have made them to prevent the cream from becoming too soft.