Name: Mushroom Panna Cotta, Butternut Squash Velouté
Prep time: 30 min
Cook time: 60 min
Yield: 6 servings
Ingredients: 500 g of buttercup squash; 2 onion; 300 g of mushroom; 2 sprig of parsley; 2 leaf of gelatin; 40 cl of heavy cream; 40 cl of chicken broth; 2 tablespoon of olive oil

Mushroom Panna Cotta, Butternut Squash Velouté

Discover our easy and quick recipe for Mushroom Panna Cotta, Butternut Squash Velouté on Cuisine Actuelle! Find the preparation steps, tips, and advice for a successful dish.

Public

Course: Starter

Preparation time: 30 minutes

Cooking time: 60 minutes

Cost per serving: 0,64 €

Energy: 313 kcal / serving

Nutritional score:

Instructions

1. Clean the mushrooms. Place the gelatin sheets in a bowl of cold water. Peel and slice 1 onion. Sauté it for 3 minutes in a pot with 1 tablespoon of oil. Add the mushrooms. Season with salt and pepper. Cook for 7 minutes over medium heat. Reserve 1 tablespoon of mushrooms for garnish. Pour the cream into the pot and let it cook for 15 minutes at a low boil. Add the squeezed gelatin, mix. Blend with an immersion blender and strain if necessary. Season with salt and pepper. Divide into cups or glasses. Let it cool and refrigerate for 2 hours.
2. Peel and slice the butternut squash and 1 onion. Sauté the onion in a saucepan with 1 tablespoon of oil. Add the squash, pour in enough broth to cover, and let it cook for 15 minutes at a low boil. Blend and season. When serving, pour the hot velouté over the cold panna cotta. Garnish with the reserved mushrooms warmed in the microwave.