700g/1½lb butternut squash
400ml/14fl oz double cream
180g/6oz unrefined sugar
4 gelatine leaves
Peel, de-seed and finely chop the butternut squash. Place in a bowl with a splash of water. Cover with cling film and microwave until completely soft (alternatively place the butternut in a pan with a splash of water and cook over a low heat until completely soft). Purée the softened butternut in food processor and pass through a very fine sieve.
Weigh 660g/1lb 5oz of butternut purée and blitz with sugar in a blender. Soak the gelatine in cold water according to instructions. Infuse the vanilla pods (scraped) in a third of the cream. Remove the vanilla pods from the cream and add the gelatine, stirring the mixture until the gelatine melts. Whip the rest of the cream until it reaches very soft peaks. Add the gelatine cream to the butternut, fold in the whipped cream and pipe into ramekins. Chill in the refrigerator for at least six hours before serving.
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