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Butternut panacotta with vanilla, butternut coulis in white balsamic vinegar, drops of lemon

A creation by Fabrice Prochasson

Butternut panacotta with vanilla, butternut coulis in white balsamic vinegar, drops of lemon

For 4 portions.

Vanilla panacotta (serves 10)

  • Les vergers Boiron 100% Butternut puree - 350 g
  • Fresh cream 35% - 300 g
  • Water - 100 g
  • Scraped Bourbon vanilla pod - 1
  • Thyme - QS
  • Pink garlic clove, blanched 3 times - 1
  • Finely chopped ginger - 3 g
  • Espelette chilli - 0,5 g
  • Gelatine sheet - 10
  • Loosely whipped cream - 500 g
  • Chopped fresh coriander - 2 g
  • Trout eggs - 50 g
  • Grated lemon peel - 0,5
Gently heat the puree with the fresh cream, water, vanilla, thyme, garlic, ginger and Espelette chilli for 15 min, then add the rehydrated gelatine sheets. Strain, then cool at 25 ° c.
Add the whipped cream, chopped fresh coriander, trout eggs and lemon to the mixture, adjust the seasoning if necessary. Pour into shot glasses. (About 120 g per person).

Butternut squash coulis with white vinegar

Rehydrate the gelatine leaves by putting them in the microwave and mix all the ingredients.

Garnish

  • Chanterelle mushrooms (tops) - 20
  • Butternut - 120 g
  • Hazelnut oil - QS
  • Fresh thyme - QS
  • Salt - QS
Pan-fry the chanterelles and butternut cubes in the hazelnut oil with the thyme and salt.

Finishing

  • Green shizo shoots - 8
  • Purple shizo shoots - 12
  • Fresh lemon juice - 4 g
  • Harenga - 50 g
Place the panacotta in each container and top with 50 g of butternut coulis.
Add the garnish, harenga, green and purple shiso in an attractive way.
You can also add a crayfish tail.