Squash and Tonka bean soup (cold) Seasonal wild mushrooms Coconut foam and bread tuiles with turmeric
0.75 h
4 raciones
Difficulty:
Fácil
Ingredients
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.
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.
