Butternut squash mousse with ginger and lime

A well-made espuma, or foam, will always have a special texture. You must, however, make sure that the flavour of the main ingredient comes through. Reducing the juice of the ripe squashes enables you to concentrate the flavour. And with the right supporting flavours, the taste just gets better. Here is a good recipe you can use to create your own variations. 

Recipe makes 500 milliliters.