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.)

Step 2

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

Step 3

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

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 & 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.

Step 5

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