Quince and celery gratin with Comte cheese
Preparation time: 20 min
Cooking time: 25 min
- 2 quinces
- 1/2 ball of celeriac
- 4 brown button mushrooms
- 4 oz aged Comté cheese
- 25 cups heavy cream
- 4 oz walnuts
- 2 pinches of nutmeg
Peel the celeriac and quinces, then slice them into 3 mm strips.
Steam them for 8 minutes.
Arrange the strips of celeriac and quince, alternating them upright in the miniature pans.
Mix the cream and Comté cheese, then season with nutmeg and salt, then pour into the miniature pans.
Preheat the oven to 180°C (338°F).
Bake for 15 minutes.
After removing them from the oven, add thin strips of fresh mushrooms and a few walnuts.
Tip: You can replace the celeriac with carrot.