1/4 pound Bayonne ham, cut into thin slices and chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons sherry vinegar
In a large saucepan, sauté the onion in the butter over medium heat. When the onions turn slightly soft and translucent, add the chopped pumpkin and garlic. Continue cooking, stirring occasionally, for 5 minutes. Add the black beans, tomatoes, beef stock, corn, Bayonne ham, salt, and pepper; bring to a simmer and cook the soup for 15 minutes. The soup is finished cooking when the corn is tender and cooked through; test occasionally and be careful to avoid overcooking it. Remove the pan from the heat and stir in the sherry vinegar; serve hot.
La Recette (Part 2)
1 15-oz can pumpkin puree
1 cup plus 2 cups chilled heavy cream
¾ cup granulated sugar
¾ teaspoon cinnamon
¼ teaspoon nutmeg
1 ½ teaspoons vanilla extract
2 ounces white chocolate, shaved
In a medium saucepan, stir together the pumpkin, 1 cup heavy cream, sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer, stirring frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla extract. Chill for at least 1 hour before preparing the mousse.
Whip the remaining 2 cups chilled cream into peaks. Gently stir ½ cup of the chilled pumpkin mixture into the whipped cream. Once the ½ cup of pumpkin is almost fully incorporated into the cream, fold in the remaining pumpkin. Serve chilled with white chocolate shavings as a garnish.
Corn - le maïs
butter - le beurre
cinnamon - la cannelle
Pumpkin – la citrouille
Beans - les haricots
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