Caramelised parsnip with potato and vanilla

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 |
300 |
ml |
whipping cream |
90 |
g |
potato peels |
1 |
|
vanilla pod |
4 |
g |
salt |
200 |
ml |
milk |
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 |
200 |
g |
butter |
200 |
g |
sugar |
300 |
g |
flour |
As needed: |
|
parsnip skins |
As needed: |
|
sugar |
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.