Preparation20 min
Cooking25 min
People4
Quince and celery gratin with Comte cheese
Ingredients
- 2 quinces
- 1/2 ball of celeriac
- 4 brown button mushrooms
- 4 oz aged Comté cheese
- 25 cups heavy cream
- 4 oz walnuts
- 2 pinches of nutmeg
- Salt
Recipe
1 Peel the celeriac and quinces, then slice them into 3 mm strips.
2 Steam them for 8 minutes.
3 Arrange the strips of celeriac and quince, alternating them upright in the miniature pans.
4 Mix the cream and Comté cheese, then season with nutmeg and salt, then pour into the miniature pans.
Preheat the oven to 180°C (338°F).
5 Bake for 15 minutes.
6 After removing them from the oven, add thin strips of fresh mushrooms and a few walnuts.
Tip: You can replace the celeriac with carrot.
CRISTEL products used for the recipe Quince and celery gratin with Comte cheese
Mini Stainless Chef's pan - Fixed Castel'Pro Castel'Pro by CRISTEL fixed handle
Ø 9 - 10 - 12 cm
5 avis
47,00 €
02/11/2024 21:38:10