Recipe: Butternut Mousse with Foie Gras and Toasted Walnuts

1 Wash the squash, then cut it in half lengthwise, remove the seeds and cook in a steamer basket for 20 minutes.

2 Remove them and scoop out their flesh* with a spoon and place it in a saucepan.

3 Heat the pan, add the cream, salt (lightly) and grate a little nutmeg, then stir with a whisk for 3 or 4 minutes to obtain a fine texture, then taste the seasoning.

4 Pour half of it into a nice ovenproof dish, then scatter your foie gras dice and your crushed walnuts, then cover with the other half of your purée, make a small decoration with a spatula if you like, then sprinkle with your Parmesan.

5 Turn your oven to broil setting, and once it is ready, place your dish in the middle of the oven and remove it when it has taken on a nice color.
I guarantee you a most flavorful tasting.
*Normally the skin of the Butternut is used in classic recipes but I wanted a fine mousse so I only used the pulp. As for the salt, you should not oversalt as the Parmesan will fulfill that role