Gastronomixs

Parsnip mousse

The caramelised parsnip mousse is naturally sweet while still having an unmistakable vegetable flavour.

Parsnip mousse

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Ingredients

400

g

parsnip

50

g

butter

100

g

cane sugar

1.6

g

gelatin

100

g

cream

250

g

whipping cream

Preparation method

  • Wrap the parsnips in aluminium foil and roast in an oven at 180°C for one hour.
  • Leave the parsnips to cool and then remove the skin and cut into pieces.
  • Melt the butter in a large pan and add the cane sugar.
  • Caramelise the cane sugar.
  • Add the chopped parsnip and stir well.
  • Finely blend the caramelised parsnips in a blender.
  • Soak the gelatin in cold water.
  • Lightly heat the cream and add the gelatin. Allow the gelatin to melt completely.
  • Fold the gelatin mixture through the parsnip crème.
  • Set to cool to room temperature.
  • Whisk the cream until it has the consistency of yoghurt and fold it into the parsnip crème.
  • Pour into a container and store in the refrigerator. You can also portion the mousse into silicone moulds and place them in the freezer.

Serving suggestions

  • In a dessert with parsnip, vanilla, ice cream and potato.
  • In a dessert with apple and cinnamon.

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