Pumpkin purée with goat cheese

1. Preheat the oven at 180°C (th. 6). Peel the pumpkin and cut into about fifteen thin strips to make chips. Place on an oven rack covered with parchment paper and bake for 45 minutes. Remove from the oven and let cool on a paper towel.

2. Cut the goat cheese into slices of 2cm in thickness. Wrap the cheese inside the bacon. Sear on each side.

3. Boil the potatoes. Bake the rest of the pumpkin into the oven. Mash everything, add salt, pepper and nutmeg.

4. In a pan, braise the chopped sage with a little butter. Bake the Pandoro Motta cake in the over until it is golden brown.

5. Place a slice of cake on each plate. Top with the bacon wrapped goat cheese. Garnish with the braised sage and the pumpkin chips. Serve the purée to complement.

Our cooking tip: If you do not have Pandoro Motta cake, you can replace with slices of brioche cut into stars.

Photo credit : Sucré Salé