- Cake
- 175 self-raising flour
- 175g light muscavado sugar
- 3 eggs
- 175g olive oil
- 1 tsp. cumin
- 1 tsp. bicarb soda
- 150g fine grated parsnip
- Parsnip toffee
- 200g parsnip cooked in milk
- 180g sugar
- 180g double cream
- Celery ice
- 150g green celery
- 500g water
- 75g sugar
- 25g trimoline
- Chickweed to finish
Parsnip cake, celery ice, parsnip toffee by Paul Foster
Paul Foster
5th January 2014
Parsnip cake, celery ice, parsnip toffee by Paul Foster
Parsnip cake, celery ice, parsnip toffee by Paul Foster (photography by John Arandhara Blackwell)
Ingredients
Method
Cake
whisk together the eggs, sugar and olive oil, add the dry ingredients and the parsnip then whisk in the egg. Ensure fully incorporated and poor into a terrine mould lined with parchment paper. Cook at 150°C for 50 minutes. Check that a sharp knife comes out clean. Cool on a wire tray.
Toffee
heat the sugar to 190°C, heat the cream slowly and whisk the two together leave to cool slightly. Then blend with the parsnip and pass through a chinois season with sea salt. Store in the fridge to set
Celery ice
boil the water sugar and trimoline and poor over the celery. Blend to a smooth liquid and pass over a bowl of ice. When cooled poor into a paco jet container and freeze.
To finish
slice the cake and trim off the edges, place on the plate and spoon on the parsnip toffee. Churn the celery in the paco jet until it is like a snow and spoon onto the plate. Finish with chickweed
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