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

Preparation time: 15 minutes
Cooking time: 20 minutes

INGREDIENTS 

For 12 verrines

• ½ butternut squash
• Milk
• 15 cl very cold single cream
• 100g Cream of Ceps with White Summer Truffle L'Épicurien
• Nutmeg
• Salt pepper

PREPARATION

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!