Pumpkin velouté with truffled whipped cream

For the velouté:

• Peel, drain and cut the squash into pieces.
• Mince the leek and onion.
• Pour some oil into a casserole and sweat the onion and leek. Add the butter and the squash, stir.
• Add the chicken stock and cook over medium heat (+- 1 hour). Check the cooking of the pumpkin.
• Season with salt, pepper, grated nutmeg, and a little sugar, and blend with a thermomix or hand blender.
• Add the cream, mix and keep warm.
• Just before serving, add a tablespoon of truffled whipped cream to each serving plate

Truffle Chantilly:

• Finely chop the fresh black truffle and mix it with the mascarpone.
• In another bowl, whip the fresh cream (very cold), and once the desired consistency is obtained, gently mix the two creams. Set aside in a cool place.

Variation:

• You can use Tartufata Sauce or black truffle cream, in the mascarpone mixture for the truffle whipped cream.
• If you choose not to garnish with truffle whipped cream, you can add some black truffle cream to the velouté, leave to infuse for a few minutes before serving, and decorate with strips of fresh truffle or truffle carpaccio. Alternatively, you can also use truffle juice in the preparation of the velouté, at the end of cooking, to add a truffle note to the preparation.

Food and wine pairing: Saint-Véran, Meursault, white Sancerre, Arbois, Aloxe-Corton, Chassagne-Montrachet…

For 4 people

• 500 gr of Pumpkin
• 25 gr of butter
• 1 onion
• 1 leek
• 1/3 litre of cream
• 1 and ½ litre of chicken stock
• extra virgin olive oil
• nutmeg
• sugar
• salt, pepper

For the Chantilly:

• 50 grams of Melanosporum truffle
• 40gr mascarpone
• 100gr whipping cream (crème fleurette or whipping cream with 40% fat)