Photography recipe
Fotografía Chef Signature Chef

Method

 
Wild mushrooms 
Add Jamaican pepper and salt to a hot knob of butter; then, add 30 g of rehydrated morels (in warm almost salt-free water). 
 
Squash cream
Peel pumpkin and cut into large cubes. Sauté the butter, chopped onion, ginger and sliced garlic in a pot, then add the pumpkin. Grate the whole Tonka bean and add the...

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Method

 
Wild mushrooms 
Add Jamaican pepper and salt to a hot knob of butter; then, add 30 g of rehydrated morels (in warm almost salt-free water). 
 
Squash cream
Peel pumpkin and cut into large cubes. Sauté the butter, chopped onion, ginger and sliced garlic in a pot, then add the pumpkin. Grate the whole Tonka bean and add the chicken stock. Cook for 30 minutes after reaching the boil. Whisk while hot and season with salt to taste. Set aside in the cold.
 
Coconut foam
Let the peel infuse in a bowl for 20 minutes. Heat the mixture, stir slowly and emulsify the foam.

Bread tuiles
Cook in a non-stick pan on a low flame until fully boiled. Dry the 'tuiles' on kitchen roll. 

Chef's tip:
Conserve the bread 'tuiles' for longer by putting them in a biscuit tin. Put them in the oven at 180ºC for 30 seconds and they will be perfectly crunchy once more.
 

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Ingredients 4 persons
  • QUASH CREAM
  • 500 g pumpkin
  • 50 g onion
  • 30 g fresh ginger
  • 1 middling tonka bean grated
  • 1 clove garlic
  • 1 soup spoon powdered curry
  • 1 l chicken stock
  • 60 g butter
  • 100 g coconut milk.
  • COCONUT FOAM
  • 250 g cold coconut milk
  • 50 ml full milk
  • peel of a whole lime.
  • BREAD TUILES
  • 30 g flour
  • 60 g olive oil
  • 320 g water
  • 1 pinch salt
  • 5 g turmeric.
Recipes. The Cook & Chef Institute