I love to play with different and special taste combinations… also this time, when I made a mousse from parsnip, and it tastes oooo so good with hazelnuts ❤
60g hazelnut praliné
30g dark chocolate
1 egg white
10g dark chocolate
12g almond flour
27g icing sugar
130g hazelnut praliné
2 gelatin leaves
55g whipped cream
5 gelatin leaves
2 egg yolks
250g parsnip puree
200g whipped cream
1 gelatin leaf
75g white chocolate
stir the almond flour, icing sugar and flour. Add the egg whites, the melted chocolate and butter. Pour into a (14cm) baking ring, and bake at 160C for about 15min.
melt the chocolate with the butter, add the praline and the puffed millet. Divide a layer over the baked chocolate financier and put it in the freezer
heat the milk and the whipped cream, add the (pre) soaked gelatin, let it cool a little bit, and add the praliné. Pour into a (14cm) baking ring and put it in the freezer
cook the parnip with some sugar and vanilla seeds, and make a puree with a blender.
Heat the milk, add the egg yolks, and heat it till 82C. Add the (pre) soaked gelatin and the parsnip puree, cool it till 30C, and add the mixed whipped cream.
Pour the mousse into a (16cm) baking ring, take the frozen praline cream and push a little down in the mousse, and divide the chocolate financier/croustillant on top and put it in the freezer
heat the milk, water and glucose, add the (pre) soaked gelatin, pour over the chocolate and stir well. Add some gold/pearl colour, take a blender, mix through the glacage to remove the air bubbles and to make the glacage smooth and shiny. When the glacage has a temp. of around 34C, pour it over the frozen entremet