Pumpkin and chestnut clafoutis
Ingredients
-
50g of diced Emmental Ermitage
-
100g of wheat flour
-
35cl of milk
-
3 eggs
-
150g of pumpkin
-
50g of chestnuts
-
1 pinch of dried sage
-
1 pinch of Salt
-
Pepper
Preparation
- Dice the pumpkin and cook in salted water for 10 minutes. Drain.
- Meanwhile, mix the flour, milk and eggs in a bowl. Add salt and pepper.
- Add the pumpkin and chestnuts. Pour into a baking dish.
- Top with diced Emmental From’Gourmand and sage.
- Bake for 40 minutes at 190°C (gas mark 6).
Gourmet tip
Pumpkin can be replaced by cooked broccoli.
Discover our recipe suggestions
Canapes
Brie marinated in maple syrup, coffee and pecans
Main course
Brie, strawberry, hazelnut and honey sandwich
Main course
Grilled Munster cheese, bacon and blackberry jam
Between
Avocado toast with Fleur des Sources
Between
Grilled asparagus with pancetta and From’Chaud
Main course
