Roasted squash crémeux, sweet clover-infused whipped cream and crunch

Ingrédients

Squash crémeux

• 3 cups (750 ml) butternut squash, peeled and diced
• ¼ tsp. (1.25 ml) ground allspice
• 2 tbsp. (30 ml) olive oil
• 2 tbsp. (30 ml) maple syrup
• 1/4 cup + 2 tablespoons (90 ml) Unsweetened almond beverage
• 1 egg white
• 1 pinch of salt

Whipped cream

• 3/4 cup (180 ml) 35% whipping cream
• ½ tsp (2.5 ml) Sweet clover extract
• ½ tsp (2.5 ml) honey (or more, to taste)

Crunch

• 1/4 cup (60 ml) Gaspesie quinoa, cooked and cooled
• 1/2 cup (125 ml) buckwheat flour
• 1/4 cup (60 ml) quick cooking oats
• 1/4 cup (60 ml) sugar
• 1 pinch of salt
• 1/4 cup (60 ml) vegetable oil (or unsalted butter)

Preparation

Squash crémeux

• Preheat the oven to 325°F.
• In a bowl, combine the diced squash, allspice and oil. Place on a baking sheet lined with parchment paper. Bake in the middle of the oven for 25 to 35 minutes, or until the squash cubes are cooked and slightly caramelized. Cool completely.
• Using a food processor, purée the squash, maple syrup and almond beverage very smoothly. Cool and set aside.
• Meanwhile, using a hand mixer, whisk the egg white until stiff peaks form.
• Using a spatula, gently fold the egg white into the squash purée. Keep cool and set aside.

Chantilly

• In a bowl, using a hand mixer, whip the cream with the sweet clover extract and honey until the mixture forms semi-firm peaks. Keep cool and set aside.

Crunch

• Preheat the oven to 325°F.
• In a bowl, mix all the crunch ingredients. Press everything on a baking sheet covered with parchment paper. Bake in the middle rack of the oven for 20 to 30 minutes, or until the crunch is slightly golden. Let cool and set aside.

Assembly

• Using a pastry bag, distribute the squash mousse in 4 to 6 verrines. Top with the sweet clover-infused whipped cream.
• Just before serving, garnish with the quinoa and buckwheat crunch. Serve immediately.