Preparation time : 40 min
+ 12 hours resting time
Cooking time : 1 hour
Making the truffle and gingerbread filling
A day ahead, melt the diced cheese in a saucepan with the cream. Adjust the seasoning then mix. Pour into a mixing bowl, cover with cling film and set aside in the fridge.
On the day or the day before, cut the pain d’épices into cubes. In a pan over a medium heat, add the lightly salted butter and sauté the pain d’épices until golden brown. Set aside.
Making the chestnut filling
In a de Buyer country frying pan, finely chop the onion then brown it with the butter. Set aside half for the squash mixture.
Add the chestnuts to the pan and fry them for a few minutes. Then add the stock, salt and pepper.
Cook for 25 minutes. Save the cooking water. Mix the chestnuts, adding a little cooking water until you obtain the consistency of a creamy (but not liquid) purée. Adjust the seasoning. Pour into Le Tube's reservoir.
Making the squash filling
Peel the butternut squash, cut it into cubes and put it into a saucepan with the cooked onions. Brown for a few minutes then add the stock, salt and pepper. Bring to a boil and cook for 25 minutes. Save the cooking water.
Mix, adding the spices and a little cooking water until you obtain the consistency of a creamy (but not liquid) purée. Adjust the seasoning. Pour into Le Tube's reservoir.
Using an electric mixer, whip the cheese mixture until it thickens then place it in Le Tube.
This verrine is served warm. Place the verrine nozzle on the chestnut mixture and pipe it halfway up the verrines. Then place the verrine nozzle on the squash mixture and fill the verrine by a quarter. Use a fluted nozzle for the cheese preparation then pipe to the top of the verrine.
Add a few cubes of toasted gingerbread on top.