Recipe - Starters

Pumpkin soup, goat cheese emulsion and roasted hazelnuts

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Potage de potiron, émulsion de chèvre et noisettes torréfiées
Ingredients

base ELEMENTS

  • 40g Butter
  • 300g Leek
  • 3kg Pumpkin
  • 4cl Water or light white stock

 

GOAT CHEESE EMULSION

  • 150g Goat's cheese
  • 80g Cream

 

Finish

  • 100g Roasted hazelnuts  

 

Seasoning

  • Sea salt
  • Table salt

 

Method
  • Sweat the finely chopped leek in butter, add the pumpkin cut into chunks, sweat gently, add the water, season and cook.

 

  • Once cooked, mix using the dynamic junior blender until a smooth soup is obtained.

 

  • Mix the goat cheese and cream using the emulsifier disc. Season and put aside in the refrigerator.

 

  • Roast the nuts and put them through the cutter.

 

  • Serve the soup in a soup plate, place a quenelle of goat's cheese and sprinkle with roasted hazelnuts.
Dynamic kitchen equipment

Compatible products and accessories for this recipe

Junior DMX 225
JUNIOR DMX 225 BLENDER
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