Apples of Volonne in the Gentian of Lure, sweet Muslin of pumpkin of Thoa
For 2 people
HEADED OF VOLONNE IN THE GENTIAN OF LURE AND SYRUP:
• 1 apple of Volonne
• 60 cl of Gentian of Lure
• 20 cl of cream of Sweet chestnuts Burcheri family, Between Lure and Ventoux
• 15 gr of caster sugar
SWEET MUSLIN OF PUMPKIN OF THOARD:
• 1 pumpkin of Thoard
• 30 g of butter
• 5 cl of milk of Soya
• 100 gr of mascarpone
• 20 g of sugar
POPCORN OF SMALL SPELT OF FORCALQUIER:
• 4 cs of flakes of Small Spelt of Forcalquier Saveurs des Truques
• 20 gr of caster sugar
FINISH AND TRAINING:
• 16 grapes typify muscatel wine small grains
• Mint leaves
• Flowers of Oxalys
HEADED POACHED IN THE GENTIAN OF LURE AND SYRUP OF GENTIAN:
Cut 4 faces of apples in square in a regular way and cook them in the sugar in a pan to caramelize them. Deglaze with 20 cl of Gentian, reserve for the warmth 5 min over a low heat. Add grapes in the Gentian, remove them at the end of 5 min and reserve. Add 40 cl and let reduce the Gentian, the cream of sweet chestnut to obtain a rather thick syrup. Reserve.
MUSLIN OF PUMPKIN OF THOARD:
Peel the pumpkin. In the steamer, cook the flesh cut in cubes about ten minutes. Mix the flesh cooked with the mascarpone, the milk of soya, the butter and the sugar. Reserve.
POPCORN OF SMALL SPELT:
In a pan, put the sugar over low heat with a soup spoon of water and leave until obtain an attractive tint. Add the flakes of small spelt and remove them, when they will have been completely caramelized. Book.
FINISH AND TRAINING:
On a plate, to arrange one takes room square in the center and to put 2 cs of sweet muslin of pumpkin.On the top and in a juxtaposed way, position your two squares of apples poached in the Gentian of Lure. Do the same with grapes poached of the opposite sides in apples.Strew popcorns of small spelt on the top as well as sons of caramels and flowers of oxalys.
The cooking by Frédéric Payan:
4 photos in choice :
© Frédéric Payan
Gentiane de Lure
75 cl - 16°
Gentian roots, infused directly after harvest, result in the refined bitterness, so appreciated by enthusiasts, and the tonic properties of this drink that open up the appetite.