Roasted red kuri squash velouté, smoked milk mousse & toasted seeds
Winter squash velouté & milk mousse
People
For 4Preparation Time
40 minutesWinery Pairing
Cordon RougeLevel
Easy
Ingredients
- 600 g pumpkin
- 1 shallot
- 500 ml vegetable stock
- 10 cl liquid cream
- 10 g butter
- 10 cl milk
- 1 pinch of smoked paprika
- 20 g seed mix (sunflower, pumpkin, flax)
- 1 dash of fleur de sel
- 1 pinch of white pepper
Recipe
Step 1: Directions
- Cut the pumpkin into quarters with the skin on and remove the seeds. Bake at 350°F with a drizzle of olive oil for 25 minutes.
- Sauté the minced shallot in butter, add the roasted pumpkin (without the skin if desired), moisten with the broth, and cook for 10 minutes. Blend with the cream and season.
- Froth the hot milk with a pinch of smoked paprika using a frother or hand blender.
- Dry roast the seeds in a frying pan.
Step 2: Plating-Up
- Pour the hot soup into small bowls.
- Add a spoonful of smoked foam.
- Sprinkle with seeds.
- Finishing touch: A pinch of fleur de sel on top
Mumm Cordon Rouge
The roasted pumpkin and smoky notes are softened by the milk foam, creating a contrast between hot and cold, sweet and tangy, which the Cordon Rouge champagne prolongs on the palate with its mineral freshness and fruity roundness.
