Hokkaido Pumpkin and Cinnamon Gratin / Gratin de potimarron et canelle

Page 154

Cuisine: French | Course Type: Sides

(1 review)

Tags: gratin pumpkin gratins and casseroles mash

Recipe Review

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).

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