Cheese Board - Clawson Red Leicester, Champignon Montagnol, Rouzaire Brie de Meaux, Jacquin & Fils Sainte-Maure

Ingredients

Preparation

For the reduction, pour the Pedro Ximenez into a pan and cook over a medium heat until it becomes a syrup (110ºC). For the soup, cut the onion into thin strips and cook in the butter over a medium heat until lightly golden brown.

Add the grated pumpkin and continue cooking for 5 more minutes with the lid on. Add the stock without covering completely and boil for another 5 minutes. Blend and season.

For the bread, melt the butter in a saucepan with the milk. Mix with the remaining ingredients in a bowl and place in a rectangular mould. Cook in a preheated oven at 160ºC for 50 minutes. For the nougat, blend the nougat with the milk until you get a very thin consistency.