Charlotte de châtaignes et potimarron au coulis de coings

Preparation info
  • [For

    eight

    ]
    • Difficulty

      Medium

Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

  • About

This recipe for a chestnut and potimarron charlotte with a quince coulis was given to me by Jean-Pierre Courchinoux, of the Auberge Fleurie in Montsalvy, 23 kilometres from Mourjou. It won the cookery competition at Mourjou’s 1994 Foire de la Châtaigne (Chestnut Festival). I include it not only because it offers a delicious and finely tuned combination of autumnal ingredients (chestnut, potimarron — a small and flavoursome varie