Butternut squash cappuccino with artemisia vallesiaca

1. Peel, deseed and chop the butternut squash into small pieces.

2. Finely chop the shallots and fry in a frying pan until golden brown.

3. Add the butternut squash and sweat.

4. Add the milk and vegetable stock and leave to simmer until the butternut squash is cooked through.

5. Season with some herb-scented salt from “The Alpinist Collection” range, add the single cream and mix.

To serve, you simply need to add your whipped cream.

1. To make the cream, pour the full cream into a mixing bowl that has been refrigerated beforehand.

2. Add the artemisia vallesiaca according to taste.

3. Beat the cream until stiff and place it in a piping bag.

4. Garnish the verrines with the whipped cream just before serving and sprinkle with a pinch of Grand-St-Bernard Aromatic Blends.