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8 oz. cilantro-ginger vinaigrette
16 butternut squash pieces, tourneed,
blanched
16 daikon slices, blanched
10 oz. egg mousse
Heat vinaigrette to boiling. Add squash and daikon; boil for 2 minutes. Remove from heat; let steep for 15 minutes. Remove from vinaigrette; refrigerate until chilled. Place egg mousse in piping bag; pipe onto squash. Place daikon slices at an upward angle in mousse.
16 butternut squash pieces, tourneed,
blanched
16 daikon slices, blanched
10 oz. egg mousse
Heat vinaigrette to boiling. Add squash and daikon; boil for 2 minutes. Remove from heat; let steep for 15 minutes. Remove from vinaigrette; refrigerate until chilled. Place egg mousse in piping bag; pipe onto squash. Place daikon slices at an upward angle in mousse.
