1. Truffes Henras
  2. TRUFFLE PUMPKIN CREAM

TRUFFLE PUMPKIN CREAM

veloutés de potimarron à la truffe Starters
Preparation
30 mins
Cooking
60 mins
Level
Easy

INGREDIENTS

IN THIS RECIPE

huile-olive-truffe-noire
Extra virgin olive oil with Périgord black truffle 1% 15,10 €

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.

 

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