Butternut velouté, espuma with porcini mushroom cream and white summer truffle

Preparation time: 15 minutes
Cooking time: 20 minutes


For 12 verrines


    Peel the squash and cut it into cubes.

    Place these cubes in a saucepan, season with salt and pepper then cover with milk.

    Bring to the boil and cook for about 20 minutes, until the cubes are tender.

    Pour most of the milk into a separate container.

    Blend for a long time to obtain a creamy consistency. Thin the velouté if necessary with a little cooking milk. Keep warm.

    Whip the whipped cream using an electric mixer. When firm, gently fold in the Cream of Ceps with White Summer Truffle. You can also use a siphon.

    When ready to serve, divide the velouté into the verrines and cover with foam.

    Decorate with a little grated nutmeg (optional) and enjoy!

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