No this squash parfait is not a dessert, I’m sure it could be though. I bought some interesting chemicals quite a long time ago and never used them. I came up with some of my favourite flavours and put them all together, hey presto. The two main chemicals I had were Xanthan Gum powder and Gellen F Gum powder. Both do the same thing but work completely differently. I bought them from an on-line supplier called Cream-Supplies, they have things you never knew existed.
Many of you will be aware of xanthan gum. It is used in a lot of gluten free foods. It essentially absorbs moisture to create a gum and hence things will stick together. If you’ve ever played with gluten free flour you’ll know what I mean. I’ve used it to solidify some of the purees which leak water. Gellan F works like gelatine, you need to heat it to 95°c to activate it. Let it cool and a grainy solid will be formed. This, once blended, will create a wonderful smooth puree which can be heated if required and it won’t melt like gelatine products.
The layers above from bottom up. Squash puree, cashew nut butter, basil and parsley puree, saffron milk foam decorated with lemon zest and black lava salt.
- 1kg, unpeeled weight Squash
- 4g, 2/3 Tsp Xanthan Gum
- 250g Cashew Nut Butter
- 50g Basil
- 30g Parsley
- 3g Xanthan Gum
- 500ml Milk
- Pinch Saffron
- 1 Hp Tsp Gellen F
- Lemon Zest
- Flavoured Salt.
- Either roast the squash at 180°c for 45 mins or peel and cook in a pan without anything else for 20mins until soft. Puree and add the xanthan gum. Let cool and place in the bottom of serving glasses.
- Have a bowl of iced water ready, blanch the basil and parsley for 30 secs and immediately transfer to iced water. Puree together with a little salt and the xanthan gum. Let cool
- Add the saffron and gellen f to the milk. Bring to the boil and turn off the heat. Transfer to a wide bottomed glass bowl to help cool. Once it has solidified, puree with a stick blender. Add this to a cream whipper and charge with two charges.