Milk pudding with butternut squash compote and Frantoio Mon-ocultivar Extra Virgin Olive Oil

by chef Nicola Ferrari

Serves for 8 people

 

For the pudding:

  • 250 gr. - Sugar
  • 400 gr. - Whole milk
  • 15 gr. - Gelatine sheets
  • 500 gr. - Fresh cream

 

For the butternut squash compote:

 

  • 500 gr. - Butternut squash
  • 1 - Piece of ginger
  • 200 gr. - Sugar
  • Q.s. - Olitalia Frantoio Monocultivar Extra Virgin Olive Oil

 

For the toffee sauce:

 

  • 20 gr. - Butter
  • 100 gr. - Sugar
  • 50 gr. - Fresh cream ,
  • Q.s. - Nutmeg
Milk pudding with butternut squash compote and Frantoio Mon-ocultivar Extra Virgin Olive Oil 1
Milk pudding with butternut squash compote and Frantoio Mon-ocultivar Extra Virgin Olive Oil 2

Extra virgin olive oil

Monocultivar Frantoio Extra virgin olive oil

See all

Method

Toffee sauce:

  • 1

    Wet the sugar, let it caramelise, then add the cream and the butter and mix well.

 

Butternut squash compote:

  • 1

    Slice thinly the peeled squash and ginger, add some OLITALIA Frantoio Monocultivar Extra Virgin Olive Oil and cook with sugar for about 30 minutes until it reaches 105°C/221°F.

 

Pudding:

  • 1

    Boil milk with sugar and dissolve the gelatine sheets in it after soaking them in cold water and squeezing it out. When the mixture has cooled down, stir in the semi-whipped cream. Pour the mixture into the moulds and refrigerate for 2 hours.

     

 

Plating

Place a squash quenelle on the plate next to the pudding, cover with the toffee sauce and sprinkle a little grated nutmeg. Enhance the taste by drizzling with OlitaliaFrantoio Monocultivar Extra Virgin Olive Oil.

Milk pudding with butternut squash compote and Frantoio Mon-ocultivar Extra Virgin Olive Oil 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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