Sweet onion

• Cook By: Cocinero: Pascal Barbot
• Theme: Meat dishes Influencer
• Main Ingredients: onion, pumpkin
• Serving Size: 4

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

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.

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