Caramelised parsnip with potato and vanilla

Preparation method: parsnip mousse

• 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. Save the skins.
• 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 whipping 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.

Preparation method: flame-roasted potato foam

• Place the potato peels on a baking tray and bake in the oven at 180°C.
• Once the peels have become a dark shade of brown, place them in a pan with the milk and whipping cream.
• Scrape the seeds from the vanilla pod and add to the milk together with the pod and infuse for 30 minutes.
• Pass through a fine-meshed sieve and set aside to cool.
• Transfer the mixture to a siphon and aerate with one cartridge.
• Heat the siphon in a bain-marie at no warmer than 65°C before use.

Preparation method: apple compote

• Slowly bring the chopped apples, sugar, apple cider and cinnamon sticks to the boil.
• Remove the apples and reduce the liquid with the cinnamon by half.
• Pour over the apples and sprinkle with Maldon salt to taste.

Preparation method: vanilla ice cream

• Heat the milk and the cream in a saucepan to 70°C.
• Scrape the seeds from the vanilla pods, add the vanilla seeds and the empty pods to the mixture and infuse for a while.
• In the meantime, mix the sugar and the egg yolks in a mixing bowl using a whisk.
• Mix part of the hot milk and cream mixture into the egg yolk mixture, whisk well, and add to the remaining milk and cream mixture in the saucepan.
• Heat to 80°C.
• Pass through a fine-meshed sieve.
• Set aside to ripen for eight hours and churn into ice cream.

Preparation method: crumble

• Gently melt the butter without letting it become too hot.
• Pour into the mixing bowl of a planet mixer.
• Add the sugar and mix with the wire whisk.
• Sieve the flour twice.
• Add the flour and mix slowly into a crumbly dough.
• Bake at 170°C for 15 minutes.
• Store in an air-tight container.

Preparation method: Deep-fried parsnip skins

• Deep-fry the peeled skins at 140°C and drain on kitchen paper.
• Sprinkle with sugar. 

Finishing & presentation

• Spoon a little of the crumble onto a plate.
• Place one quenelle of parsnip mousse next to the crumble.
• Place the apple compote in between.
• Place a quenelle of the vanilla ice cream on top of the crumble.
• Finish with the potato foam and deep-fried parsnip skins.