CRISP TOAST WITH FRESH CHEESE AND CONFIT OF PUMPKIN WITH CHIVE

INGREDIENTS (4 pax):

Shortcrust pastry:

200 gr. shortcrust pastry

Cream cheese:

300 gr. cream cheese

60 ml. double cream, 48% fat

2 sheets gelatine

Confit of pumpkin:

1 large pumpkin

1 Kg. sugar

1 l. water

Glucose

Chive oil:

8 cl. grapeseed oil

50 gr. chives

Others:

12 finely chopped chives

PREPARATION:

Shortcrust pastry: Roll out the shortcrust pastry to a thickness of 3 mm. Cut out four 7×11 cm rectangles. Let the pastry rest in a cool place for 20 min. before baking in the oven at a low temperature. Bake until gold.

Fresh cheese: Soften the gelatine sheets in cold water. Blend the cream cheese and the cream in a blender. Withdraw a quarter of this mixture and warm. Mix in the softened gelatine. Add this to the rest of the mixture and spread on a sheet of greaseproof paper. Cover with a second sheet and smooth out gently to a thickness of 8 mm. Chill. When it sets, cut out four 7×11 cm rectangles. Keep in a cool place.

Confit of pumpkin: Peel the pumpkin and cut it in half vertically.

Cut again, keeping just the upper part. Blanch in boiling water for 3-4 min. Prepare a syrup with the sugar and water. Bring to the boil and submerge the pumpkin in the mixture. Remove from the heat, cover with cling film and leave to chill for 24 h. The next day, reduce the syrup to a density of 1.25. Add 10% of glucose. Submerge the pumpkin and chill for 24 h. Again reduce the syrup to a density of 1.29 and, this time, leave the pumpkin in it for 2 days. Repeat the operation, reducing the syrup to a density of 1.34 and finally leave the pumpkin to chill for 3 days. In this state, it can be kept chilled for several days.

Chive oil: Cut the chives into 2 cm pieces. Mix with the grapeseed oil. Filter with a small strainer to remove the fibres. Macerate for 3 to 4 h.

TO SERVE

Cut 3 mm strips of confit of pumpkin. Place them on the shortcrust pastry and cover with a rectangle of cheese. Decorate with chives and sprinkle with a few drops of oil.