Ripailles
Hokkaido Pumpkin and Cinnamon Gratin / Gratin de potimarron et canelle
Page 154
Cuisine: French | Course Type: Sides
Tags: gratin pumpkin gratins and casseroles mash
Single Review Display
friederike from Berlin,
I have no idea why this is listed as a gratin. Let me tell you, it's not a gratin. It's a mash. A rather too creamy, nearly slightly liquidy mash. But then what would expect? You're supposed to cook 3 of these tiny pumpkins till they're soft, mash them, add 200 ml cream, seasoning and 4 eggs and then bake them for just 20 minutes - that's not even enough to drain it of some of it's high liquid content, let alone gratinate it.
Don't get me wrong - flavourwise, the mash/gratin was quite nice actually, and went very well with the Rabbit Flambéed with Cognac - but texturewise, it felt like spooning up baby food (except that I would never feed a baby anything that contains that much cream).
(edited 27th November 2012) (0) comment (1) useful
Login or register to add your own review of this recipe.