For the sweet Cevennes onion fondue
Ingredients
- 4 ea Sweet Cevennes onions
- 30 g Unsalted butter
- 1 sprig Thyme
- 1 leaf Bay
Directions
- 1 Slice the peeled onions lengthways.
- 2 Melt the butter and cook the onions, without browning, together with the herbs for 40 min.
- 3 Let simmer slowly on low heat.
- 4 Remove from the heat.
For the white butter / Sempio Jang Sauce
Ingredients
- 2 Tbsp Cream
- Freshly ground pepper
- 100 g Unsalted butter
- 1 Tbsp Gangang
- 1 Tbsp Yondu, Light
Directions
- 1 Heat the cream until it boils and mix with small dollops of cold butter.
- 2 Add Yondu, Light(Jang sauce), and freshly ground pepper.
- 3 Add GanJang.
- 4 Set aside in a saucepan at about 55°C.
For the milk sheet
Ingredients
- 5 g Yondu, Light
- 750 ml Milk
- 4.5 g Gellan gum
- 9 g Agar-agar
Directions
- 1 Mix the powder ingredients into the milk. Leave to rehydrate for a couple of hours.
- 2 Bring the mixture to a boil and add Yondu, Light(Jang Sauce). Pour a very thin sheet on a stainless steel plate.
- 3 Leave to set and then cut using a circular cookie cutter (11 cm in diameter) and set aside.
For the ravioli and pumpkin mousseline
Ingredients
- 500 g Butternut pumpkin (cooked and well dried)
- 50 g Yuzu juice, yuzu zest
- 75 g Butter
- 15 g Dijon mustard
- 10 ea Drops of bitter almonds
- 20 g Olive oil
- 20 g Lemon juice
Directions
- 1 Cut the slices of pumpkin into 5cm diameter circles and blanch them for a few seconds in hot water so they can be folded. Set aside.
- 2 Separately, cook the pumpkin cuts and leave to dry.
- 3 Blend in a pacojet machine with cold unsalted butter. Place in a disposable pastry bag.
Presentaion
Ingredients
Directions
- 1 Fold the pumpkin circles in cone shapes. Stuff with the mousseline using pastry bag and then lightly steam them.
- 2 Gently heat the onion fondue and mix it with white butter and Jang Sauce. Place in a circular mold to make it neat.
- 3 Position the milk sheet. Place the ravioli on top and add a few marigold shoots.
