Recipe: Pumpkin and Corsican Clementine Cream

1 Bring your milk to a boil with your clementine leaves and thyme, then remove from heat and let it sit covered for 15 minutes (to infuse).

2 Meanwhile, in a saucepan gently melt 1.75 oz (50g) of half-salted butter, then add your shallots and clementine slices, sweat for 5 minutes, then add the pumpkin cut into large cubes, season with salt, pepper and add nutmeg powder, cover and 5 minutes later add the milk strained through a sieve, cook very gently for 20 minutes.

3 Blend your preparation for quite a while, add a few drops of myrtle liqueur or some powdered rosemary if you have it, and taste to check the seasoning.
The next part is a bit more surprising: serve a bowl of corn flakes (organic corn flakes) in the center of the table and each guest will add some to their cream so it stays crunchy under the tooth.
For a more "festive" meal, you can add separately diced lobster, crayfish tails and even diced scallops pan-fried.