Parsnip parfait , elderberry leather, sorrel ice, Yogurt foam

Steve Drake

Steve Drake

9th December 2011
Steve Drake

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...


  • 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
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

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.