Go to the Recipe: Butternut Parfait
This really impressed at our latest gathering. Omitted the ash due to time constraints and made a regular buttermilk foam with 2.25% powdered gelatin following the “design your own foam” recipe. Made a great starter, followed up with pork steaks, romesco and carrots. Apple and blackberry streusel with oatmeal topping and creami butterscotch ice cream to finish.
Any suggestions for a substitute for the pine nut puree for someone with a tree nut allergy?
If you want to serve it warmer (or colder) than they serve it, go for it. I forget the video they explain it in, but their declared purpose is to inspire and educate folks in the kitchen, not to have a bunch of people who can copy everything they do step by step. Really, any dish should be served as the person consuming it prefers. If, when you made it, it wasn't warm enough, next time you make it, heat it up more.
I think this would work well. I didn't think buttermilk flavour was that noticeable, so to substitute for a stronger flavour would be nice.
Does anyone have some ideas on the temperature to serve the layers? I tried this and thought the squash and pine nut layers should be warmer.
thinking about doing this with a coconut-cream foam?
you guys think this will work well?
Any thoughts on a wine paring for this? Perhaps a bright white to go with the mint and cilantro?
you guys are truly amazing....the innovation is just mind-blowing... keep it coming ..pleeease
Love this recipe, many thanks! Here's my first try:
i think the butternut puree is server hot, the pine nut puree & cilantro puree served at room temperature and the buttermilk is server cold.
i try to see this dish as a soup , served as a cappucino (more layers in it for flavour).
i would serve it between starter and main course.
already tried it as a mushroom soup, pretty good!
@Jonas, is this something that would be served cold, hot, or room temperature? Looks intriguing but puzzling
Maybe a intermediate beetween the main courses and the desserts?
What course would this dish fit in? I prepare an eight course diner at Christmas and I'm always looking for the unusual. Doesn't look like it would be a dessert, since the only sweetness is in the lemon peel.
