Four seasonal pumpkin

1kg pumpkin
100g of butter
10ml of truffle oil
Salt

Wild mushrooms

250g of girolles
Vegetable oil
1 knob of butter
Sea salt
10g of chives, chopped

To serve

Pumpkin seeds, roasted
Truffle, grated

Four seasonal pumpkin:Preheat a water bath to 90c. Start with the aid of preparing the pumpkin for the velouté. Peel the pumpkin and slice it into segments, scraping out and discarding the seeds.

Four seasonal pumpkin:The usage of a mandoline to finely slice the pumpkin segments, dividing the slices between 2 massive vacuum bags. Add the butter, truffle oil and salt evenly to every bag, then seal and cook for ninety minutes​. Take away the cooked pumpkin from the bag and blitz in a blender until smooth and glossy, adding a little water if required. Season once more to flavor and keep warm until ready to serve.

Four seasonal pumpkin:

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Wash the mushrooms very well in plenty of bloodless water, drain and dry using a kitchen towel. Use a small knife to peel the pores and skin from the stems, ensuring every mushroom is quality and easy​. Heat a bit oil in a frying pan over a high heat and fry the mushrooms till colored. Upload the butter to the pan and season with flaky seasalt, blending thru the chopped chives

Four seasonal pumpkin:Divide two thirds of the mushrooms between five warm bowls and pour the soup on pinnacle. Finish with a sprinkle of pumpkin seeds, freshly grated truffle and the final mushrooms.

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