Well-being dessert: squash, ginger cream and nutty shortbread cookies

An enjoyable dessert that also does you good; that’s a recipe for happiness.

Ingredients for 6 persons
  • 425 g of squash
  • 24 g of agave syrup
  • 270 cl of water
  • Orange zest
  • 16 cl of orange juice
  • 8 g of grated ginger

For the ginger whipped cream
  • 62 cl of 35% liquid cream
  • 3 g of grated ginger
  • 3 g of agave syrup

For the nutty shortbread cookies
  • 40 g of butter
  • 24 g of icing sugar
  • 7 g of ground nuts
  • 1 pinch of salt
  • 1 egg
  • 66 g of rice flour

Try this delicious recipe created especially for our guests by Johanna Le Pape, the 2014 World Champion of sweet arts, and let yourself be tempted by the sautéed squash, sumptuous ginger cream, and shortbread cookies made with nuts and roasted squash seeds; a recipe rich in minerals and trace elements that are essential for our body, and in particular for building our bones, teeth, hair and tissues.

Preparation: squash compote 

1.    Cut the squash into large cubes

2.    Heat the agave syrup in a pan with the chopped squash cubes and half of the water

3.    Cover and simmer over medium heat for a few minutes until all the moisture is absorbed

4.    Add the rest of the water and repeat

 5.    Simmer for a few minutes over medium heat

6.    Then remove the lid and let the water evaporate

7.    Once cooked, mix until you obtain a slightly chunky compote

8.    Add the orange zest, orange juice and grated ginger

Preparation: ginger whipped cream 

1.    Add the grated ginger and agave syrup to the liquid cream and infuse for 2 hours

2.    Strain and whip the cream until fluffy

3.    Put in piping bag for dressing

Preparation: roasted squash seeds 

1.    Roast the pumpkin seeds at 160 °C for 5 min

Preparation: nutty shortbread cookies 

1.    Melt the butter

2.    Using a beater,  mix the butter and icing sugar

3.    Add the grated nuts and salt

4.    Add the egg and then the flour gradually 

5.    Spread the dough between two sheets of baking paper so that it’s 3 cm thick then cut out circles with a cookie cutter

6.    Put in the freezer for 5 min

7.    Put the round, unbaked shortbread cookies in the oven on a sheet of baking paper  

8.    Bake at 165 °C for 12 min

9.    Leave to cool in the open air


1.    Put the squash compote in a glass dessert dish, then top with the ginger whipped cream

2.    Decorate with 3 nutty shortbread cookies and sprinkle with roasted squash

3.    You can also grate some orange zest on top


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