An original, delicate and highly visual autumn recipe, designed to surprise at the table. Chestnut purée shaped into a nest, a pumpkin "egg" and colourful sweet potato creams.
An original, delicate and highly visual autumn recipe, designed to surprise at the table. The chestnut purée forms a soft, aromatic nest, while the pumpkin "egg" and the sweet potato creams bring colour, sweetness and an elegant presentation full of seasonal flavour.
Boil the chestnuts until tender, drain them and mix with a little butter. Pass the chestnuts through a potato ricer until they form thin strands. Set this purée aside to shape the nest when plating.
To prepare the sweet potato creams, bake the sweet potatoes until soft. Separate the flesh of the white sweet potato, mix it with milk, heat it and blend it until you get a smooth cream. Do the same with the orange sweet potato. Set both creams aside.
To prepare the pumpkin "egg", soak the gelatine sheet in cold water. In a pot with olive oil, sauté the finely chopped onion with the leek and garlic.
Add the peeled pumpkin cut into small cubes. Cook for a few minutes and add the chicken stock. Cook until the pumpkin is very tender. Blend until you get a smooth cream.
Set a portion aside and dissolve the drained gelatine into it while the cream is still hot. Carefully empty the egg shells, clean them well and fill them with the pumpkin cream and gelatine. Chill in the fridge until the cream sets.
To plate, arrange the chestnut purée in the shape of a nest. Place the carefully unmoulded pumpkin "egg" in the centre. Finish with dots or streaks of white and orange sweet potato cream, playing with colours and textures.
Medium
