Squash and cranberry verrines at RinQuinQuin
For 8 people
250 gr of cottage cheese
100 gr of brown sugar
50 ml of lemon juice
100 ml of whole cream at 35%
200 gr of squash
200 gr frozen or fresh cranberries
1/2 cup maple syrup
1 pressed orange juice
5 cl of RinQuinQuin
In a saucepan, bring cranberries, maple syrup and orange juice to a low boil and simmer for 20 to 30 minutes, or until cranberries are cooked. Cool and puree.
Add the diced squash, 50 g brown sugar, cover with water and cook for 10 to 20 minutes. Drain, let cool and puree, add the RinQuinQuin.
Beat the whole cream with whipped cream.
When cooking the squash and cranberries, mix the cottage cheese, 50 gr of brown sugar, lemon juice and gently incorporate the whipped cream with a maryse until a creamy and smooth texture, reserve.
Arrange a layer of the squash preparation at the bottom of the verrines. Pour the cream cheese mixture. Add the cranberry puree on top.
Refrigerate at least half an hour before serving.
Topping: garnish with a little whipped cream and fresh cranberries.