Gastronomixs

Caramelised parsnip with potato and vanilla

Caramelised parsnip with potato and vanilla Enlarge

A daring dessert with a few unusual ingredients. Yet, the flavours complement each other perfectly. The caramelised parsnip mousse is naturally sweet while still having an unmistakable vegetable flavour. The flame-roasted potato skins add a pleasant savoury note.

Ingredients

400

g

parsnip

50

g

butter

100

g

cane sugar

1.6

g

gelatin

100

g

cream

250

g

whipping cream

200

g

butter

200

g

sugar

300

g

flour

300

ml

whipping cream

90

g

potato peels

1

 

vanilla pod

4

g

salt

200

ml

milk

As needed:

 

parsnip skins

As needed:

 

sugar

4

 

apples, Elstar

120

g

light brown sugar

120

g

apple cider

1

 

cinnamon stick

1

g

Maldon salt

1000

g

whole milk

3

 

vanilla pods

1000

g

cream

800

g

sugar

650

g

egg yolks

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.

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