Roasted Butternut Squash and Coconut Mousse
Recipe courtesy of Geo Lanez, MBA, CEC, Executive Chef, The Patterson Club (Fairfield, Conn.)
Ingredients
- butternut squash purée - 200 gms.
- gelatin sheet - 2 ea., silver
- pumpkin spice - 1 gm.
- cranberries - 12 ea., pickled
- walnuts - 2 ozs., candied
- sage - 0.15 ozs., chiffonade
- butternut squash - 1 oz.
Instructions
- Warm the butternut squash purée in a saucepan over medium heat. Adjust the seasonings to taste.
- In a separate bowl, bloom the gelatin in cold water until softened. Squeeze out excess water.
- Fold the bloomed gelatin into the warm purée, stirring until fully dissolved and evenly combined.
- Pour the mixture into a mold and freeze until set.
- Remove the molds and place the garnishes on top.
- Serve room temperature.
