Butternut velouté | Boletus seasoning

Recipe made by: Sophie Duval, Louison Recolin, Steven Salendres and Enzo Pradier.
Students in BTS Hospitality and Catering at CFA Sud Formation CCI Nîmes Marguerittes.

For 4 people :
- 1 butternut squash
- 1 liter of milk
- 0.5 liters of 35% liquid cream
- Vacuum-packed natural chestnut
- 1 Seasoning to cut Cep

1. Peel the butternut squash and cut into large cubes.
2. Cook for 30 minutes with the milk, season.
3. Switch to the immersion blender.
4. Crush the chestnuts, mix with the liquid cream, sieve and put in the siphon in the fridge.
5. Pipe the warm velouté into the verrines, add the whipped cream, cut the shavings on top.