Root Vegetables dessert

Sean Kelly

Sean Kelly

1st August 2017
Sean Kelly

Root Vegetables dessert

This root vegetables dessert recipe is a medley of different desserts - get it right and it's a winner! Recommended Wine: Muscat Beaumes de Venise 2009, Domaine Perrin, Rhône. Serves: 6


  • Carrot mousse
  • 200g white chocolate
  • 100g carrot purée
  • 2 free range eggs, separated
  • 200g whipped cream
  • (no sugar used as white chocolate is quite sweet)
  • Carrot purée
  • 100g chopped carrot (small pieces)
  • Enough carrot juice to cover
  • Beetroot purée
  • 100g whole beetroot
  • Enough water to cover
  • Parsnip purée
  • 150g chopped parsnips (small pieces)
  • Enough milk to cover
  • Chocolate & beetroot mousse
  • 200g dark chocolate
  • 100g beetroot purée
  • 2 eggs, separated
  • 200g whipped cream
  • 40g caster sugar
  • Parsnip & vanilla sponge cake
  • 150g parsnip purée
  • 100g caster sugar
  • 1 free range egg
  • 90g plain flour
  • 8g baking powder
  • 1 vanilla pod
  • Carrot sorbet
  • 600g carrot juice
  • 180g caster sugar
  • 30g glucose syrup
  • Juice of 1 lemon
  • 1 leaf of gelatin softened in cold water
  • Tubes
  • 100g purée
  • 30g glucose


Chef’s tip:
Make sure that the eggs are at room temperature so that the chocolate doesn’t set straight away
For the parsnip & vanilla sponge cake…
Whisk the egg with the sugar until doubled in size, fold in the flour and baking powder. Scrape seeds from the vanilla pod into the parsnip purée then fold this into the mix. Pour into a square cake tin (large enough to take 500g) and cook at 160 o for approx 35mins
For the purées...
Cook the vegetable in the liquid until soft, strain, reserving the liquid. Blitz the vegetable, adding reserved liquid to obtain a smooth purée (should be quite a dry consistency)
For the carrot sorbet…
Reduce carrot juice until you have 500g, add sugar, syrup and lemon juice and stir until dissolved. Squeeze gelatin then add to the liquid. Allow to go cold then churn in an ice cream machine
For the mousse…
Melt the chocolate in a bowl over a pan of hot water. Whisk egg whites and sugar together. When the chocolate has melted add the egg yolks and purée. Fold in the egg whites and cream, allow to set
For the tubes…
Mix the glucose into the purée. Spread the mixture thinly into a square shape (we use plastic). Cook at 130 o for 30 mins. Out of the oven, quickly remove the squares and wrap the heated purée around a tube to get the shape
For service
Arrange the different desserts on a cold plate.

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