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

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