Parsnip

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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 ❤

Ingredients:

croustillant
60g hazelnut praliné
30g dark chocolate
10g butter
puffed millet

chocolate financier
1 egg white
10g dark chocolate
18g butter
12g almond flour
27g icing sugar
10g flour

praline cream
130g hazelnut praliné
2 gelatin leaves
55g milk
55g whipped cream

parsnip mousse
5 gelatin leaves
90g milk
2 egg yolks
250g parsnip puree
vanilla bean
sugar
200g whipped cream

glacage
1 gelatin leaf
75g white chocolate
30g milk
8g water
12g glucose
gold/pearl colour

foto 169 (5)

chocolate financier:
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.

croustillant:
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

praline cream:
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

parsnip mousse:
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

glacage:
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

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