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Want to surprise your guests with an atypical fondue that changes traditional Savoyard, Oceanic or Burgundian recipes?
Cucurbitaceae and cheese lovers, follow our advice to prepare a pumpkin fondue and have a good time with friends or family.
Preparation time : 15 minutes
Cooking time : 60 minutes
Ingredients for 3-4 people:
- 1 pumpkin medium size (2kg)
- 1 clove of garlic
- 35 cl of liquid cream
- 200 g of tomme d'Auvergne
- Country bread
- Salt and pepper
Pumpkin fondue recipe
Preheat your oven to 180 ° (Thermostat 6)
Wash the pumpkin. Using a sharp knife, cut out a fairly large hat (about 5-6 cm) around the tail. Be careful, this operation is often tedious. Push the knife firmly into the flesh of the pumpkin to make your work easier.
Empty the inside by removing the seeds with a tablespoon. Leave the flesh.
Then deal with the garlic. Chop the pod then mix it with 35 cl of liquid cream. Add salt and pepper. Pour the resulting content into the pumpkin. Cut the piece of tomme d'Auvergne into small cubes and place them also on the cream.
- Place your pumpkin in a dish with its cap on and put it all in your oven. While it is cooking, prepare the bread rolls. An hour later, your dish is finally ready. Place your pumpkin on a plate and serve hot.
Good tasting !
Photo credits: Laetitia Devillars (photos not free of rights)