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!