When I find an interesting ingredient, I love to explore all its possibilities. Do you know that butternut squash, with its texture and hazelnut flavour can be easily used as a dessert base ingredient? You just need to mix it with sweeter elements and there you go, you can twist its neutral side (a little bit like the pumpkin pie from Halloween). And that is perfect if you think about it! Spring might be around the corner (at last), but like every single squash, you can store butternut for a long time (as long as it is in a cool and dry place). I’ve added raspberries and redcurrants for the lovely contrast between the softness of the butternut and their zingy taste. You can use frozen ones, as it’s not yet the season for berries yet, or replace them with any other fruit of your choice. Ingredients
- 250g butternut squash flesh, diced
- 25 cl coconut milk
- 1/3 cup almond milk
- 3 egg yolk
- 5 tbsp maple syrup
- the zest of half a lemon
- 1 tsp ground vanilla
- 1/2 tsp gingerbread spices
- 1/2 tsp cinnamon
- 6 tsp maple syrup to serve (optional)
Recipe :
- Steam the butternut flesh; set aside
- Preheat your oven at 350°F
- With a blender, mix the butternut, the coconut milk, the almond mil, the maple syrup, the lemon zest, the vanilla and the spices till you reach and homogeneous texture
- Pour the mix into small bowls and cook them in a ‘water bath’ or ‘bain-marie’ as we say in French for approx. one hour (the top of the cream should look cooked and firm while the cream should wiggle a little bit when you shake it slowly)
- Let them cool down and top with red berries and some extra maple syrup if you feel like it
Enjoy !