Butternut Squash Cannoli

Preparation

1. Butternut Squash Mousse

   1. Step 1

      Bloom the gelatin*, if you are using it, by placing the sheets in a bowl of ice water for 10 minutes, until pliable. (If you are using vegetarian gelatin, soften in water according to directions.) *Chef Humm notes that the recipe works fine without gelatin, though he adds gelatin at the restaurant so the mousse can hold up longer.

   2. Step 2

      In the meantime, reduce the butternut squash juice by half in a small saucepan over low heat.

   3. Step 3

      In a mixing bowl, whip the cream to soft peaks.

   4. Step 4

      Stir softened gelatin into the warm reduced butternut squash juice. (If you are using gelatin sheets, squeeze to remove excess moisture.) Remove from the heat and season with lime juice, salt and ginger. Strain through a chinois into a mixing bowl. Cool over ice, stirring constantly, until the mixture is just below room temperature. Do not allow the gelatin to begin setting.

   5. Step 5

      Fold the whipped cream in 3 parts into the butternut squash mixture and transfer to a whipped-cream canister. Charge the canister with the N2O cartridges and refrigerate until ready to use.

2. Roasted Butternut Squash

   1. Step 6

      Preheat oven to 400 degrees.

   2. Step 7

      Halve the squash lengthwise and scoop out the seeds. Place the squash halves, cut side up, in a roasting pan. Using a brush, coat with olive oil and season with salt.

   3. Step 8

      Cover with aluminum foil and roast for 45 to 60 minutes, until tender. Cool to room temperature. Scoop out the flesh to yield 4 cups.

3. Butternut Squash Tuiles

   1. Step 9

      Bring 8 cups water to a boil. Add the tapioca pearls and simmer for 30 to 35 minutes, until tender. Drain the tapioca and rinse under cold water.

   2. Step 10

      In a blender, blend 1½ cups cooked tapioca with the Roasted Butternut Squash until smooth.

   3. Step 11

      Preheat oven to 200 degrees.

   4. Step 12

      Cut 32 rectangles of acetate, measuring 4 by 8 inches each. Using an offset spatula, thinly spread about 2 teaspoons of the tuile batter onto each sheet of acetate.

   5. Step 13

      Place the rectangles on a baking sheet and bake for 2 hours to dehydrate the tuiles. Cool to room temperature before removing the acetate.

   6. Step 14

      In a large saucepan, heat the oil to 325 degrees. Working quickly, fry the tuiles, one at a time, for 10 seconds. As you remove each tuile from the oil, immediately roll it around a copper tube measuring ½ inch in diameter and 3 inches in length to form a hollow cylinder. Drain off the excess oil and allow to cool. Remove the tube. Repeat this process until all 32 tuiles are fried and shaped. The tuiles can be kept in an airtight container for up to 6 hours.

4. To Finish the Crisps

   1. Step 15

      Expel the mousse from the canister into a tuile until the tube is completely filled. Smooth the ends with a spatula and sprinkle each end with chopped chives. Repeat with the remaining ingredients, to make 32 crisps. Serve immediately after filling.