Butternut squash mousse with ginger and lime
A well-made espuma, or foam, will always have a special texture. You must, however, make sure that the flavour of the main ingredient comes through. Reducing the juice of the ripe squashes enables you to concentrate the flavour. And with the right supporting flavours, the taste just gets better. Here is a good recipe you can use to create your own variations. Recipe makes 500 milliliters. Serving suggestions: use as a topping, e.g. on pumpkin or squash soup; as part of an amuse-bouche, e.g. with marinated mackerel and pickled vegetables; use in a dessert, exchange the salt with sugar.
Ingredients
| 1 kg | butternut squash | |
| 3 leaves | gelatine leaves | |
| 2 | limes (juice) | |
| 0.125 tsp | 0.6 ml | ground ginger |
| 1.5 tsp | 7.5 ml | salt |
| 200 g | whipping cream |
Instructions
- Peel the butternut squash with a vegetable peeler and chop into pieces. Remove the seeds and put the pieces of butternut squash through a juicer. You will have approx. 500 ml of juice.
- Soak the gelatine leaves in ice-cold water for 10 minutes.
- In the meantime, reduce the juice of the butternut squash on low heat until you are left with 300 ml.
- Squeeze the liquid from the gelatine leaves and whisk into the hot reduced butternut squash juice.
- Remove from the heat and season to taste with lime juice, ground ginger, and salt.
- Push through a sieve.
- Add the whipping cream and mix thoroughly.
- Pour the mixture into a siphon, aerate with one charger, and store until use in the refrigerator.