Butternut panacotta with vanilla, butternut coulis in white balsamic vinegar, drops of lemon

Savoury recipe
Fabrice Prochasson

Fabrice Prochasson

Chef
Fabrice Prochasson, current president of the Toques Françaises Association, was born in Montargis in the Loiret and, encouraged by his mother, in 1982 discovered the world of gastronomy which he never...
  1. Vanilla panacotta (serves 10)

    Ingredients

    • Cream 35% fat - 300g
    • Water - 100g
    • Vanilla pods - 1
    • Thyme - QS
    • Pink garlic - 1
    • Ginger - 3g
    • Espelette chili - 0,5g
    • Gelatine leave - 10
    • Whipped cream - 500g
    • Sprigs of coriander - 2g
    • Trout eggs - 50g
    • Lemon zest - 0,5

    Gently heat the puree with the fresh cream, water, vanilla, thyme, garlic, ginger and Espelette chilli for 15 min, then add the rehydrated gelatine sheets. Strain, then cool at 25 ° c.
    Add the whipped cream, chopped fresh coriander, trout eggs and lemon to the mixture, adjust the seasoning if necessary. Pour into shot glasses. (About 120 g per person).

  2. Butternut squash coulis with white vinegar

    Ingredients

    • Espelette chili - QS
    • Gelatine leave - 2
    • White Balsamic vinegar - 16g

    Rehydrate the gelatine leaves by putting them in the microwave and mix all the ingredients.

  3. Garnish

    Ingredients

    • Cloves - 20
    • Butternut - 120g
    • Hazelnut oil - QS
    • Thyme - QS
    • Salt - QS

    Pan-fry the chanterelles and butternut cubes in the hazelnut oil with the thyme and salt.

  4. Finishing

    Ingredients

    • Green shizo shoots - 8
    • Purple shizo shoots - 12
    • Fresh Squeezed Lemon - 4g
    • Harenga - 50g

    Place the panacotta in each container and top with 50 g of butternut coulis.
    Add the garnish, harenga, green and purple shiso in an attractive way.
    You can also add a crayfish tail.

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