Cep nougat and butternut cream

Savoury recipe
Traiteurs de France

Traiteurs de France

Association de Traiteurs
For 20 years, Les Traiteurs de France (French Caterers’ Association) reunites the best French independent caterers. With 36 members, this network is a leader in culinary innovation, in the art of hos...
  1. Butternut cream


    • Onion - 30g
    • Olive oil - 3g
    • Chicken broth - 8g

    Sweat the chopped onion and deglaze with the chicken stock. Add the butternut puree, olive oil and dry out the puree by mixing with a spatula.

  2. Cep nougat


    • Porcini mushrooms - 200g
    • Melted butter - 8g
    • Olive oil - 10g
    • Garlic
    • Shallot - 1
    • Salt and pepper

    Cut the ceps into 1 cm slices, heads and tails separately. Pan-fry in clarified butter and olive oil, add the chopped garlic and chopped shallot, season.

  3. Parsley jelly


    • Parsley - 10g
    • Chicken broth - 0.5l
    • Agar agar - 2g
  4. Presentation

    Mount the slices of ceps in 2 cm layers and add the parsley jelly on top. Place the cold puree in small jars, add a rectangle of the cep nougat.

Download this recipe

Download Download