Apples and Pumpkin Cream Verrines

An appetizer in which the taste buds meet several seasonal flavors: the sweetness of cream, the velvety of pumpkin and apple acidity. Honestly I don’t know if we should qualify this recipe as an appetizer or a dessert, but it’s what it makes its charm!

Ingredients you need: Apples and Pumpkin Cream Verriness

For 8 verrines:

½ pumpkin
2 apples
3/4 cup (15 cl) of light cream
8 salted and smoked almonds
Butter, salt, pepper.

Cooking instructions: Apples and Pumpkin Cream Verrines

Wash and drain the pumpkin. Cut it into pieces and place in a saucepan. Cover with cold water, add salt and bring to a boil. Cook for 20 minutes at a simmer. Drain and mix in you blender. Remove and let cool. Cut the apples into two and remove the core. Chop into small cubes. In a skillet, melt a knob of butter. Cook the diced apples for 5 minutes. Stir regularly. Remove and let cool. Season with salt and pepper. Whip the very cold cream to obtain a whipped cream. (whipped cream recipe here). Salt slightly to finish. In glasses, prepare the apples and mashed pumpkin. Top with whipped cream and place an almond. Your verrines are ready!

Tips:

It is not necessary to peel the squash and apples.
To succeed in making a whipped cream, it is necessary that the cream is very cold. Beat it in a cold bowl that you have placed in the refrigerator or in the freezer one hour before. Place your whisk in a cold place too! While beating the cream, you can place the bowl on a plastic bag filled with ice cubes to maintain it.