Butternut & Porcini Velouté Recipe

Recipe created by: Sophie Duval, Louison Recolin, Steven Salendres, and Enzo Pradier, students in BTS Hospitality-Restoration at CFA Sud Formation CCI Nîmes Marguerittes.

For 4 people:

1 butternut squash
1 liter of milk
0.5 liter of 35% liquid cream
Vacuum-packed natural chestnut
1 seasoning stick with Cèpe

Simple comforting recipe butternut chestnut velouté Seasoning to shave Soy sauce and Cèpe OCNI Factory

Peel the butternut and cut into large cubes.
Cook for 30 minutes with the milk, season.
Blend with an immersion blender.
Crush the chestnuts, mix with the liquid cream, strain through a chinois, and put in the siphon to chill.
Serve the hot velouté in verrines, add the whipped cream, and shave the flakes on top.

Our other articles

Recette de Bouchées de fromage frais & Cèpe

Recettes

Fresh Cheese & Porcini Mushroom Bites Recipe

For 4 people: 1 country bread 200g of cream cheese (Philadelphia, St Moret...) 1 seasoning stick with Cèpe Cut the bread into slices and toast Spread with cream cheese Cut one or two shavi...