The ingredients for 4 people :
- 1 butternut squash
- 200 g of potatoes
- 2 large onions
- 200 g of carrots
- 50 cl of orange juice
- 150 g of butter
- 1 bay leaf
- 2-star anise
- 2 tablespoons of The Popote chili oil
- 20 cl of heavy cream
- 20 g of The Popote Baharat
- 2 egg whites
- 40 g of liquid honey
- 30 g of Okinawa or brown sugar
- 30 g of flour
- 30 g of pumpkin seeds
- 1 teaspoon of Chai Spice Blend
- 1 pincée de sel
- Juice of half a lemon
- Salt, freshly ground pepper
🍳 Preparation :
1. In a oven, cook the squash with the bay leaf, star anise, potatoes, and Baharat in 50 g of melted butter.
2. Add the orange juice and bring to a boil covered, then simmer over low heat for about 30 minutes.
3. Preheat the oven to 170°C.
4. While the vegetables are cooking, melt the butter for the tiles.
5. Crush the pumpkin seeds.
6. Add all the ingredients to the melted butter using a spatula.
7. On a baking sheet lined with parchment paper, form 4 evenly spaced mounds of dough.
8. Flatten the dough balls using a fork dipped in cold water, and sprinkle a few grains of coarse salt over them.
9. Bake them until golden brown for about 8 minutes.
As soon as they come out of the oven, mold them into tulip shapes in small bowls, let them cool, unmold, and set aside at room temperature.
Sour cream :
1. In a small bowl, add lemon juice and chili oil to the cream.
2. Adjust the seasoning with salt.
3. Chill in the refrigerator.
Heat 4 deep plates in an oven set to 80°C. Reheat the soup and place a dollop of cream on the tiles, positioning them at the center of each plate.
It's time to serve!
Recipe by Philippe, Head Chef at The Popote