Pumpkin mousse
Ingredients
- 400 g butternut squash, prepared and chopped
- 1-2 tbsp olive oil (or rapeseed oil, or half pumpkin seed oil / rapeseed oil for an intense flavour)
- 1-2 tbsp crème fraiche
- pinch of finely grated lemon zest
- pinch of vanilla paste (or a few drops of essence, or vanilla seeds)
- salt, white pepper
Method
- Cook the pumpkin pieces in salted water until soft. Drain, set aside to cool and to let dry. Add olive oil and crème fraiche to the cooked and cooled pumpkin pieces, blend until smooth, pass through a fine-meshed sieve. Season with vanilla, lemon zest, salt and white pepper according to taste. Chill for several hours before serving, tastes best chilled.