- Parsnip parfait
- 2 egg yolks
- 2 eggs
- 100g sugar soft ball
- 300 semi whipped double cream
- 300 parsnip puree( see below)
- Parsnip puree
- 4 large parsnips
- Stock syrup to cover
- Sorrel ice
- 200g sugar
- 600g water
- 30g sorrel leaves
- Yogurt foam
- 300g yogurt
- 75g milk
- 75g sugar
- 15g espuma powder (COLD)
- Elderberry leather
- 500ml elderberry puree( make adding 10% sugar)
- 150 sugar
- Juice of ½ lemon
Parsnip parfait , elderberry leather, sorrel ice, Yogurt foam
Steve Drake
9th December 2011
Parsnip parfait , elderberry leather, sorrel ice, Yogurt foam
Parsnip Parfait
Make a sabayon with the soft ball sugar and whisk until room temperature. Fold the...
Ingredients
Method
Parsnip Parfait
Make a sabayon with the soft ball sugar and whisk until room temperature. Fold the parsnip puree into the sabayon and then the cream, freeze
Parsnip Puree
Peel and chop the parsnips and place in a pan cover with the stock syrup and gently poach until very soft. Drain off the liquid and blend and pass to make a smooth puree
Sorrel Ice
Dissolve sugar into water, chill, blitz in the sorrel leaves, pass and freeze, forking continuously until granite.
Yogurt foam
Whisk all together and charge
Elderberry leather
10-12 tbsp onto a matfa sheet. 90c check after 10 minutes for hole fill in and after 1 hour cut into rectangles 8x7cm, back in the oven for 90-120 minutes
Elderberry Compote
Warm some elderberries in some stock syrup with a squeeze of lemon, chill
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