Butternut bavarois by Heston Blumenthal

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Butternut bavarois by Heston Blumenthal

 

Serves 10

 

Preparation time over 2 hours

Cooking time 10 to 30 mins

 

Ingredients

700g/1½lb butternut squash

4 vanilla pods

400ml/14fl oz double cream

180g/6oz unrefined sugar

4 vegetarian gelatine leaves

 

 

Method

1. Peel, de-seed and finely chop the butternut squash. Place in a bowl with a

splash of water. Cover with cling film and microwave until completely soft

(alternatively place the butternut in a pan with a splash of water and cook over

a low heat until completely soft). Purée the softened butternut in food

processor and pass through a very fine sieve.

2. Weigh 660g/1lb 5oz of butternut purée and blitz with sugar in a blender. Soak

the gelatine in cold water according to instructions. Infuse the vanilla pods

(scraped) in a third of the cream. Remove the vanilla pods from the cream and

add the gelatine, stirring the mixture until the gelatine melts. Whip the rest

of the cream until it reaches very soft peaks. Add the gelatine cream to the

butternut, fold in the whipped cream and pipe into ramekins. Chill in the

refrigerator for at least six hours before serving.