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Pickled squash terrine

A nice interplay between squash and the citrus flavours of grapefruit and kumquat. 

Creation by Elliott Van de Velde, Entropy Restaurant, Brussels, Belgium. 

Makes 1300g. 

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Allergens and dietary requirements

  • Vegan

Ingredients

1000
g
butternut squash
100
g
kumquat
100
g
pumpkin, juice
100
g
grapefruit, juice
2
g
agar agar
as needed
olive oil
as needed
salt and pepper

Scale recipe

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