Milk pudding with squash compound and Monocultivar Frantoio - Olitalia extra virgin olive oil

Recipe for: 8 people

Ingredients:

Monocultivar Frantoio – Olitalia extra virgin olive oil

For the pudding:
250 g sugar
400 g full milk

15 g leaf gelatine

500 g fresh cream 

For the squash compound:

500 g butternut squash

1 ginger root
200 g sugar

For the toffee sauce:

20 g butter
100 g sugar
50 g fresh cream
nutmeg


Method:

Toffee sauce:

  1. Wet the sugar and caramelise. Remove from flame and add the cream and butter, mixing well.

Squash compound:

  1. Peel the squash and ginger and cut both into thin slices, then add the Monocultivar Frantoio – OLITALIA extra virgin olive oil and cook for roughly 30 min. up to 105°C.

Pudding:

  1. Boil the milk with the sugar.
  2. Soak the gelatine leaves in water and squeeze out excess, then melt in the milk mixture.
  3. When the mixture is cool add the semi-whipped cream.
  4. Pour into the moulds and leave in the fridge for 2 hours.

Assembling the dish:
Place a quenelle of squash on the plate beside the pudding. Drizzle with the toffee sauce and grate a little nutmeg over the top. Finish with Monocultivar Frantoio – OLITALIA extra virgin olive oil to enhance the flavour.

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