#CookWithBlu – Red Kuri Squash Cream with the Radisson Blu Hotel, Champs Elysees Paris

Simple and regional dishes that highlight the best of local produce! The best thing? They’re easy to cook at home!

#CookWithBlu

Ingredients (Serves 4 people)

1kg. red kuri squash ( or pumpkin)

200 gr white onions

White stock

Single Cream

Sweet butter from Normandy

Salt & Pepper

Nutmeg

100 gr of duck foie gras

1 Egg

Mild chorizo cut julienne style

Sliced bread croutons

Chopped chives

Red shiso

Preparation

For the cream

Saute the chopped onions in the butter until soft, then add the sliced pumpkin and a little bit of white stock

Let it simmer and add cream until it thickens

mix and sieve the mixture

For the foie gras royale

Bring the cream and salt to the boil

Add the foie gras and the egg in a bowl

Pour the hot cream over the foie gras and the egg, and blend until a smooth cream is obtained

Pour the “Royale” mixture through a conical strainer then immediately fill into spherical cups

Place film over each container, cook in the oven at 90°C in a bain-marie for about 20 minutes

When cooked, set aside to cool at room temperature

Presentation

In a soup plate, lay the foie gras royale, the bread croutons, the chorizo in julienne, chopped chives and a few Red Shiso leaves.

Pour the pumpkin cream over the plate and enjoy!

Have you tried this #CookWithBlu recipe at home? We’d love to see it! Share your photo or video with us on Instagram or Twitter with the hashtag #RadissonBlu!

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