Butternut Squash Carpaccio Green Vanilla

to make 4 portions.

For the butternut squash carpaccio:

• 150 gr/20 slices finely sliced butternut squash                        

For Semi frozen cream of “ Comte Cheese”:

• 30 gr grated Comte cheese
• 50 gr double cream
• 15 gr unsalted butter 
• 1 egg white

For the Pickled Planifolia Green Vanilla (to make 100gr): 

• 2 pods Planifoia Green Vanilla
• 250 ml water
• 1 tbsp caster sugar                                     
• 2 tbsp white vinegar                                 
• 1 tsp full salt                                                      

• Slice and cut the butternut squash, trim the edges with a round cutter.
• Lay flat and steam for 3 to 4 minutes maximum.
• Bring to boil the double cream and whisk in the grated comte cheese with the butter.
• Take off the heat and add the egg white , keep whisking.
• When cool down a little , pipe in a round small individual silicon mold and place in the freezer.
• Slice finely the Planifolia Green Vanilla, place in a saucepan and add the water, sugar, salt and vinegar.
• Mix well and Bring to simmer for 3 minutes, take off the heat and let cool down with a plate on top of the pan.
• Once cold, pour in a vacuum bag and keep sous vide for at least 48 hours before use.
• Place the semi defrost ball of Comte cheese cream at the center of the plate.
• Dispose 5 slices of Butternut squash around it and add 1 table spoon full of pickled Planifolia Green Vanilla.

Recipe: Franck Pontais