Butternut squash with coffee, bread mousse and crusty marbled biscuit Butternut squash with coffee, bread mousse and crusty marbled biscuit Soft textures and earthy aromatics are coffee anointed and offset with cool cream and crunch 0

Butternut squash with coffee, bread mousse and crusty marbled biscuit

Soft textures and earthy aromatics are coffee anointed and offset with cool cream and crunch

Preparation (4 persons)

For the vanilla coffee oil 

  • In an empty bottle, put the oil, grapeseed, ground coffee and vanilla. Infuse.

For the sliced squash

  • Peel the squash. Cut 4 slices 2 cm thick and detail using a cookie cutter to 7 cm in diameter.
  • Round the angles of the squash with a small paring knife and buff them with an abrasive sponge.
  • Arrange the slices of squash on the foil and season with salt, pepper and vanilla coffee oil.
  • Add a clove of garlic, a sprig of thyme and a small piece of ginger.
  • Close the 'papillotes' (buttered paper or tin foil) tightly.
  • Preheat oven to 190° C and cook the 'papillotes' for 20 min curl.
  • Check for doneness and keep warm.

For the bread mousse 

  • Cut rye bread into small pieces.
  • Bring the cream to a boil and add the bread and baker's yeast.
  • Remove from heat and let steep for 30 minutes covered.
  • Mix then put the dough through a cheesecloth.
  • Cool and put the mixture in a siphon.
  • Add gas cartridges and reserve at room temperature.

For the salad dressing

  • Chop chives and shallots.
  • Chop the ginger and roast the pumpkin and sunflower seeds for 10 min at 140° C.
  • Mix all the ingredients in vanilla coffee oil and add pumpkin seed oil last.

Finishing and presentation

  • Reduce the red wine vinegar by ¾.
  • Cut the squash slices in 4 and place 3 in bowls.
  • Add a few drops of red wine vinegar and serve the bread mousse on the side.

Yannick Alléno

Yannick Alléno

Restaurant: Le Meurice
1 1 1 19/20

http://www.yannick-alleno.com/

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M60 min.
Material
1 cookie cutter
1 small paring knife
1 abrasive sponge
foil
1 oven
1 mixer
1 cheesecloth
1 siphon
3 bowls

Ingredients

For the vanilla coffee oil

  • 1 capsule of Capriccio Grand Cru
  • 1 vanilla pod
  • 100 g of grapeseed oil

for the sliced squash

  • 1 large piece of butternut
  • 10 g of ginger
  • 4 cloves of garlic
  • 4 sprigs of thyme
  • 10 ml / 0.3 oz of vanilla coffee oil
  • freshly ground salt and pepper

For the bread mousse

  • 1 rye bread with squid ink
  • 14 5 g of baker's yeast
  • 1 l / 33 oz of liquid cream
  • 2 gas cartridges

For the salad dressing

  • 5 cl / 1.7 oz of vanilla coffee oil
  • 1/2 bunch of chives
  • 10 g of chopped shallot
  • 5 g of minced ginger
  • 15 g of sunflower seed
  • 15 g of pumpkin seed
  • 3 cl / 1 oz of pumpkin oil

Finishing and presentation

  • 20 cl / 7 oz of red wine vinegar
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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