Step 1. Cook the squash
Cut the squash into rectangular blocks. Steam it or cook it sous vide at 85 °C for 30 minutes, until tender but firm.
Gastro Botanical · Chapter III · The Skin of the Earth
Smoked Squash Veils with Caramelised Seeds
Squash · Cucurbita moschata
Gentle smoke | Ultra-thin slicing | Nitrogen caramelisation
Almost transparent veils of squash, smoked for just a few seconds, over a soft goat's cheese cream with crunchy caramelised seeds.
- Sous vide
- 85 °C · 30 min
- Smoke
- 15–20 s
- Caramel
- 160 °C
Method
Step 2. Slice the veils
Using a mandoline or a meat slicer, slice the cooked squash into extremely thin, almost transparent veils.
Step 3. Smoke the veils
Place the veils in a sealed container with a small amount of wood chips. Smoke with a smoking gun for 15 to 20 seconds.
Step 4. Caramelise the seeds
Heat the isomalt or sugar until it caramelises at 160 °C. Dip the seeds in the caramel and then in liquid nitrogen: the instant crystallisation leaves them crisp and not sticky. Without nitrogen, caramelise them in a frying pan.
Safety
Handle liquid nitrogen with cryogenic gloves and safety glasses, in a ventilated space.
Step 5. Make the cream
Mix the fresh goat's cheese with a little milk or cream until smooth and spreadable.
Step 6. Plate
Spread a clean base of goat's cheese cream. Arrange the veils on top, folded or rolled, building height. Scatter the seeds over and around the veils.
