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
60 min.
Difficult
Here is what you need
Ingredients
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- For the vanilla coffee oil
- capsules of Capriccio Grand Cru
- vanilla pod
- 100 g of grapeseed oil
- for the sliced squash
- large piece of butternut
- 10 g of ginger
- cloves of garlic
- sprigs of thyme
- 10 ml / 0.3 oz of vanilla coffee oil
- freshly ground salt and pepper
- For the bread mousse
- rye bread with squid ink
- 5 g of baker's yeast
- l / 33 oz of liquid cream
- 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
- cookie cutter
- small paring knife
- abrasive sponge
- foil
- oven
- mixer
- cheesecloth
- siphon
- bowls
Materials
- cookie cutter
- small paring knife
- abrasive sponge
- foil
- oven
- mixer
- cheesecloth
- siphon
- bowls
How to make !
- 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
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Butternut Squash with Coffee, Bread Mousse and Crusty Marbled Biscuit
- 60 min.
- Difficult
Materials
- cookie cutter
- small paring knife
- abrasive sponge
- foil
- oven
- mixer
- cheesecloth
- siphon
- bowls
Recommended Nespresso coffees
Ingredients
- For the vanilla coffee oil
- capsules of Capriccio Grand Cru
- vanilla pod
- 100 g of grapeseed oil
- for the sliced squash
- large piece of butternut
- 10 g of ginger
- cloves of garlic
- sprigs of thyme
- 10 ml / 0.3 oz of vanilla coffee oil
- freshly ground salt and pepper
- For the bread mousse
- rye bread with squid ink
- 5 g of baker's yeast
- l / 33 oz of liquid cream
- 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
Inspirations
How to make !
- 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