Squash Parfait.

Squash Parfait.

Squash Parfait


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.


  1. 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.
  2. 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
  3. 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.
Place a layer of cashew nut butter over the top of the squash, then the basil layer. Finally pipe some of the milk atop of that. Finish off with the zest and flavoured salt. Be ready to take the accolades from whoever you serve it to.


  1. You make the best stuff! Now I do realise that that is a squash parfait and it’s not dessert. I’d be happy for that to BE dessert! I love it. I’ve played a bit with the powders but mine never looked that good.

  2. Hi Dave! How are you? Busy flying? I’m waiting for you to come visit me 🙂
    You really come up with some brilliant ideas! This is just great. Love the colours and the layers. I may even eat squash if it looks this pretty!!

    • Dave Crichton

      Hi Nazneen, good to hear from you. Very busy at the moment. Just spent four days in Cuba with no internet or TV. Time goes very slowly.

  3. Squash parfait sounds so delicious. Love the layers and it makes it fun to eat. Dave have you noticed or maybe it is just my computer but when I open your page it has 3/4 covered in a dark gray right in the middle of your text. I know that you and I have the same theme so thought I would check in with you…Maybe it is just on my end as lately I seem to be having so many technical issues… Have a super week. BAM

    • Dave Crichton

      Hi Bam, thanks for the feedback. It’s having a few hissy fits a my end from time to time too. Let me know if it happens on the next post.

      • Hi Dave,

        Today it is working fine and no problems with display. I was having some issues as well when I had to do an upgrade on WordPress. Let me know if you happen to notice any issues on my end as well. Have a super week.

  4. Those layers are gorgeous Dave – such an intriguing parfait – love that saffron milk foam too!!

  5. This parfait is gorgeous with all those different layers . I can imagine all those combined flavors and your presentation is over the top.

  6. Another very impressive dish David, very nicely done. I’m really more of a traditionalist with ingredients so this recipe would be out of my realm but I do find it very interesting indeed. What inspired you to come up with this dish?

  7. Nicely done, David. Your parfait certainly is pretty and I’m sure it was great tasting as well.

  8. Oh, how lovely is this! Each layer sounds wonderful, and I bet all those flavors and textures perfectly complement each other. Divine!

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