Pumpkin buffer with cheese dip

Name: Pumpkin buffer with cheese dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 untreated lemon; 100 g aged Gouda cheese; 150 g Fresh cream; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 collar Chervil; 50 g Pancetta (Ital. streaky bacon); 500 g Pumpkin (e.g. nutmeg pumpkin); 350 g waxy potatoes; 50 g ground hazelnuts; 2 Eggs (size M); 1 TABLESPOON Cornstarch; 2-3 TABLESPOONS Oil; 7-10 Tbsp Parmesan slicer

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 untreated lemon
100 g aged Gouda cheese
150 g Fresh cream
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 collar Chervil
50 g Pancetta (Ital. streaky bacon)
500 g Pumpkin (e.g. nutmeg pumpkin)
350 g waxy potatoes
50 g ground hazelnuts
2 Eggs (size M)
1 TABLESPOON Cornstarch
2-3 TABLESPOONS Oil
7-10 Tbsp Parmesan slicer

Directions

1
Wash the lemon hot, grate dry and finely grate the peel. Halve the lemon, squeeze the juice. Grate cheese finely. Mix half of the cheese, crème fraîche, yoghurt, lemon rind and juice. Season with salt and cayenne pepper. Wash the chervil and shake dry.
2
Chop the leaves finely, except for a few for garnishing. Stir 1 tablespoon chervil into the cheese dip. Finely dice the pancetta. Peel pumpkin, remove seeds and grate flesh coarsely. Peel, wash and coarsely grate the potatoes and add to the pumpkin. Add the remaining Gouda and hazelnuts. Whisk eggs and starch, season well with salt and pepper and the rest of chopped chervil and stir into the grater. Heat the oil in a frying pan. Leave bacon cubes in it until crispy and add to the pumpkin dough. From the dough, bake 16 pumpkin buffers in the bacon fat at medium heat in portions, baking the buffers for about 5 minutes while turning them golden brown. Take them out and let them drip off on kitchen paper. Arrange pumpkin buffers with a blob of dip and parmesan slices on plates.
3
Whisk eggs and starch, season well with salt and pepper and the rest of chopped chervil and stir into the grater. Heat the oil in a frying pan. Leave bacon cubes in it until crispy and add to the pumpkin dough. From the dough, bake 16 pumpkin buffers in the bacon fat at medium heat in portions, baking the buffers for about 5 minutes while turning them golden brown. Take them out and let them drip off on kitchen paper. Arrange pumpkin buffers with a blob of dip and parmesan slices on plates. Serve the rest of the dip extra. Serve garnished with remaining chervil