Pumpkin Cream
- 790g Pumpkin Peeled and Diced
- 10g Garlic
- 650g Double Cream
- 2 x Sprigs of Thyme
- 2 x Sprigs of Rosemary
- 2 x Bay Leaves
- Salt to taste
Pumpkin Dauphinoise
Kyren Thompson
30th October 2023
Pumpkin Dauphinoise
30 min
Pumpkin Dauphinoise by Kyren Thompson, Grass Fed
Ingredients
Dauphinoise (Yield: One portion)
- 110g Pumpkin Cream
- 10 x Pumpkin Slices
- 15g Old Winchester Cheese
Method
Pumpkin Cream
1. Combine all ingredients in a pan and heat until pumpkin is completely soft
2. Remove bay leaves and stalks from herbs
3. Blitz
4. Season and chill
Dauphinoise
1. Salt and steam sliced pumpkin for 7 mins or until soft but malleable. Build in the following amounts
• 30g pumpkin cream
• 2 slices pumpkin
• Salt,pepper
• 5g old Winchester cheese (grated)
• 40g pumpkin cream
• 2/3 slices pumpkin
• Salt pepper
• 5g old Winchester cheese (grated)
• 40g pumpkin cream
• 3 slices pumpkin
• Salt pepper
• 5g old Winch c
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
