Butternut squash mousse
Ingredients
- 350 g butternut squash, peeled and chopped
- 2 vanilla pods
- 200 ml double cream
- 1 sachet powdered gelatin
Method
- Cook squash pieces with a very small amount of water until soft, then puree. Soak gelatin in a little water. Split and scrape vanilla pods, add vanilla seeds to the squash puree. Dissolve gelatin and add to puree while stirring, mix well, set aside to cool. Whip double cream to soft peaks and fold into squash puree. Refrigerate for several hours before serving.