PREPARATION
STEP 1
Cut the pumpkin into 3cm pieces.
2ND STEP
Peel and core the pear and apple, then cut them into pieces.
STEP 3
Place both fruits in a saucepan. Add the chopped pumpkin.
STEP 4
Peel an orange. Take the quarters and add them to the pan.
STEP 5
Peel a piece of ginger and cut it into pieces and add it to the preparation. Add 10 cl of water. Salt and pepper.
STEP 6
Add the milk, cream and 3 pinches of grated nutmeg to the pan.
STEP 7
Cook over moderate heat until the pumpkin is soft enough to crush under the spatula. It takes between 35 and 40 minutes to cook.
STEP 8
Add Maison Henras black truffle olive oil at the end of cooking.
STEP 9
Mix the preparation using a blender until the velouté is very fine in texture.
STEP 10
Adjust the seasoning and add your jar of Maison Henras black truffle peels in the preparation.
STEP 11
Serve the velouté very hot with a spoonful of fresh cream and a few black truffle peels . Add 3 drops of truffle oil in each bowl.
