• Mousseline de fruit à pain

    Breadfruit mousseline

    Plat de résistance

    Préparation

    15 minutes

    Cuisson

    20 minutes

    Breadfruit is one of Martinique's flagship agricultural products so it is interesting to see that the population has fully appropriated it and made various recipes from it. If potato mousseline is a reference in French gastronomy, in Martinique the population wanted to use their own products to make recipes from elsewhere. Breadfruit mousseline is a puree. The term mousseline comes from Mousline, the name of a brand of mash founded in 1963 by the company Maggi (Nestlé).

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Ingredients

For 6 servings:

  • 1 breadfruit
  • 4 leaves of chives
  • 30 cl of milk
  • 80 gr of butter
  • Parsley
  • Salt
Preparation
  1. Cut the breadfruit into quarters and peel them.
  2. Remove the core and cook the pieces in a saucepan of lightly salted boiling water for 20 minutes.
  3. Meanwhile, finely chop the chives and parsley.
  4. Drain the pieces of breadfruit.
  5. Pass the breadfruit through a vegetable mill to obtain a puree form.
  6. Add the melted butter in the milk, to your breadfruit mousseline and stir.
  7. Stir in the parsley and chopped chives.
  8. Serve very hot!