Vegan blueberries and sweet butternut squash parfait

(For 4 portions)

For the base of the parfait:

• 80gr puff cooked amaranth
• 1 tsp agave syrup
• 1 tbsp coconut oil

For the parfait:

• 4 pieces Gangnam Tops
• 8 pieces Dushi Buttons
• 4 pieces Jasmine Blossom
• 12 pieces Paztizz Tops
• 4 pieces Citra Leaves
• 500gr cooked butternut squash
• juice from one lemon
• 2 gr agar agar
• 30gr agave syrup
• 100gr blueberries
• 20ml coconut oil
• 20gr caster sugar

For the base of the parfait:

• Melt the coconut oil and mix all the ingredients together. 
• Press down (a fine layer) at the bottom of the rectangle ring and let set in the fridge. 
• Press the left-over mix into 4 half sphere silicon moulds. 

For the parfait:

• Melt the coconut oil and dip the blueberries into it. 
• Remove them one by one with a pair of tweezers and toss them into the caster sugar. 
• Dip the 4 pieces of Gangnam Tops and proceed the same way. 
• Pour the lemon juice into a saucepan with the agave syrup and the agar agar. 
• Bring to boil for 2 minutes, let cool down a little and mix in into the smooth butternut squash puree. 
• Fill the rectangular mould with the mix (on top of the amaranth base). 
• Fill 4 half silicon spheres with the rest of the mix and let set in a cool place for a minimum of one hour. 
• Built the dish with all the elements and serve. 

Recipe: Franck Pontais