Squash cappuccino with coffee whipped cream
For an elegant and surprising starter, let yourself be tempted by this squash cappuccino topped with coffee whipped cream. Smooth and velvety, the squash pairs perfectly with the subtle coffee flavor for an original and refined combination. An ideal recipe to impress your guests at an autumn or festive dinner!
Ingredients
- 1/2 Red Kuri squash
- 50 cl cream
- 50 cl chicken stock
- 1 onion
- 2 cl coffee
- 2 g gelatin sheet
- salt and pepper
Preparation
1. Soak the gelatin sheet in lukewarm coffee. Then let cool.
2. Whip 250 cl of cream and gradually incorporate the coffee. Refrigerate.
3. Peel and finely chop the onion. Cut the Red Kuri squash into rough cubes, remove the seeds.
4.In a saucepan, sauté the onions with the knob of butter. Add the Red Kuri squash cubes.
5. Cook everything and deglaze with 50 cl of chicken stock. Let cook until liquid is almost evaporated while stirring.
6. Finally add 25 cl of cream and mix well.
7.Mix using the PRO BLENDER and set aside in a saucepan over low heat.
8. Divide the Red Kuri squash between 4 cups, generously top with whipped cream and garnish with a coffee bean.
9. Serve hot.
