Verrine of autumn mushrooms and pumpkin

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Verrine of autumn mushrooms and pumpkin

Verrine of autumn mushrooms and pumpkin

Ingredients Verrine of autumn mushrooms and pumpkin

Number of persons

40 g dehydratedmushroom 

15 cl of milk 

20 cl of whole cream 

1/2 teaspoon agar-agar(or gelatin) 

400 g of pumpkin 

4 slice of grison meat 

2 tablespoon of pine nut 

2 tablespoon of taperedalmonds 

1 tablespoon of sesame 

2 tablespoon raisins 

3 whiskey 

Step 1 For mushroom mousse: 

2nd step Rehydrate the mushrooms for 1 hour. Meanwhile, detail the pumpkin in dice, and recover some seeds for decoration.Beat the liquid cream in whipped cream . 

Step 3 Rinse and drain the rehydrated mushrooms, cook them in a saucepan. Reserve some small mushrooms for the rest (1/3). Add the milk, let it rise to a boil, add the agar agar .Mix fine, salt. 

Step 4 Add the cream obtained with the whipped cream, distribute it in the glasses, put them in the fridge (about 2 hours). 

Step 5 Steam the diced squash for 5-10 minutes (they should be slightly melted but do not mash ). Book. 

Step 6 Cut the meat of the grisons in strips, mix with the reserved mushrooms before. 

Step 7 Toast pumpkin seeds in a little oil. Coarsely chop the pine nuts, almonds, add the sesame . 

Step 8 Heat the mushrooms and grilled meat mixture in the pan, and whip the whiskey pumpkin dice. Toast the dried fruit mixture. 

Step 9 To follow in the footsteps: 

Step 10 On the mushroom mousse, put 1 layer of grits meat & mushrooms, put 1 layer of diced pumpkin, sprinkle with grilled dried fruit and finally add some seeds of pumpkin. 

I add my grain of salt

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