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.