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Cheese Millefeuille with Pumpkin, Saffron and Air of Sage

Spain1

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INGREDIENTS

1 gr saffron
250 ml water
300 gr Pumpkin
100 gr ricotta cheese
50 gr parmesan
1 egg
50 ml liquid cream
4 sheets filo pastry
125 gr natural yoghurt
125 ml fresh milk
salt and pepper
10 gr fresh sage leaves
200.0 ml of Chicken Stock with Saffron Magnifying_glass
60 gr butter
10 gr soy lecithin
edible flowers

INSTRUCTIONS

  1. 1
    For Saffron Water: Infuse the saffron with water at 65ºC / 149ºF for 4 hours. Put to one side when cool, out of the light. Saffron water can be kept for 3 days in the fridge, or be frozen in ice cube bags that can be kept for 1 month.
  2. 2
    Cut the pumpkin in the meat slicer on number 1. Mix the ricotta and parmesan cheese with the egg, cream and saffron water.
  3. 3
    Prepare a 8 x 16 cm / 3.1 x 6.2 in rectangular tin, 8 cm / 3.1 in deep. Place the tin on a baking tray. Cut the sheets of filo pastry to the size of the tin and place a sheet of pastry at the bottom of the tin. Apply a thin layer of the mixture of ricotta and parmesan cheese with the egg, cream and saffron water with a basting brush, followed by a layer of pumpkin.
  4. 4
    Repeat this process alternating one layer of pastry and one layer of cheese until the tin is approximately 4 cm / 1.6 in full. To end, apply a final pastry layer. Whisk the yoghurt, fresh milk, salt and pepper together. When this is done, fill the millefeuille tins with the mixture. Bake at 170ºC / 338ºF for 35 minutes. Allow to cool before slicing.
  5. 5
    For Sage Emulsion: Whiten the sage leaves in boiling water and cool in iced water. Mix in the food processor together with the chicken stock and saffron, butter and soy lecithin. Finally, whisk using a hand blender until foam appears.
  6. 6
    Cut 2 x 8 cm / 0.8 x y 3.1 in rectangles of millefeuilles and serve two per person. At serving time, heat in the oven once more for 3 minutes at 160ºC / 320ºF. Soak the rectangles in 50 ml / 4 tbsp well-whisked sage emulsion with foam, and try to keep the air on top. Decorate with edible flowers.

notes

By Chef María José San Román

Chef's Remark:  A simple vegetarian combination with few ingredients, yet very complex in terms of texture and taste.  This dish is an exaltation of well-prepared simplicity and at the same time gives a nod to neighbouring culinary traditions with which we have so much in common, and where herbs have a key role to play.  The sage provides a Mediterranean touch.

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cuisines European, Spanish & Portuguese
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