An exquisite vegan dessert recipe from the Michelin-starred chef, serves 10
For the ice cream:
2 l oat drink
200g beet sugar
Fresh fir branches
For the butternut squash:
500g butternut squash
100g beet sugar
For the hazelnut crumb:
50g beet sugar
100g margarine (chilled)
Let the oat milk simmer with the fir branches. Continue until the liquid has reduced to 1 liter, then strain. Add the glucose, beet sugar, verjuice and a pinch of salt. Ideally, use an ice cream machine to make the mixture into ice cream, or freeze in a bowl and stir at regular intervals.
Caramelize the beet sugar, and top up with verjuice and water. Slice open the vanilla pod lengthways and add to the mixture. Chop the butternut squash into fine brunoise (very small cubes 1-2mm in length) and add to the sugar syrup. Bring to the boil and leave to infuse, so that the butternut squash still has a bit of bite.
Rub the flour, beet sugar and chilled margarine between your fingers to make a crumble mixture, and bake at 355°F/180°C for around 20 minutes. Toast the hazelnuts and amaranth grain separately from each other in a hot pan, then lightly salt them.
Plating up like in a Michelin-starred restaurant
Place a spoonful of the butternut squash in the bottom of a bowl, as a base. Cover with the crumb, hazelnuts and amaranth grain. Drizzle with hazelnut oil. Now place a scoop or quenelle of the ice cream in the center. Ricky Saward wishes you bon appétit!