Parsnip foam, coffee sponge, pistachio sauce and roasted oil crystals Parsnip foam, coffee sponge, pistachio sauce and roasted oil crystals A whimsical array of textures and movements combine in a rapturous bouquet of sweet sensations 0

Parsnip foam, coffee sponge, pistachio sauce and roasted oil crystals

A whimsical array of textures and movements combine in a rapturous bouquet of sweet sensations

Preparation (4 persons)

For the parsnip mousse:

  • Wrap parsnips in aluminium foil and bake at 180° C for 1H.
  • Remove 150g of the still hot pulp and mix in the Thermomix with cream and sugar until the batter becomes smooth.
  • Pass through a fine sieve and pour into a culinary whipper (siphon) with 2 gas cartridges.
  • Keep in a Bain Marie (double boiler).


For the sponge coffee:

  • Place the eggs and sugar in a blender, mix for 30 seconds.
  • Add flour and baking powder, mix 30 seconds, and then push the mixture at the edges down to mix everything well.
  • Stir in coffee and roasted oil drops and mix again for 30 seconds.
  • Pour into a siphon with 2 gas cartridges.
  • Let stand for 2hs.
  • In a paper cup that has been previously pierced in the bottom, siphon to a third of the glass and cook in the microwave at 60 for 40 seconds.
  • Turn the cup out on a wire rack to cool and unmould.


For the pistachio sauce:

  • Weigh pistachios, sugar and cream in a Thermomix.
  • Set temperature to 60° C and then turn to speed 2.
  • When it reaches 60° C, speed up to maximum until the batter is smooth.
  • Pour it out, cover it with film and refrigerate.


For the Pistachio ice cream:

  • Pour the milk and pistachios in a Thermomix, mix well then raise the temperature to 40° C.
  • Add the sugar, glucose and stabilizer then raise the temperature to 90° C.
  • Reaching the temperature while mixing, add in the egg yolks then sieve in a reverse Bain Marie to rapidly bring down the temperature.
  • Let stand for 1 night.
  • Put it through an ice cream maker.

For the roasted oil crystals:

  • Put the corn flour on a plate and spread it smooth with a metal spatula.
  • Make imprints with a cork. Make a syrup at 120° C with water and sugar.
  • In another bowl, whisk together the vodka and the roasted oil.
  • When the sugar is at the right temperature, deglaze with the vodka / oil mixture then pour it back and forth 12 times.
  • Pour the mixture into the imprints and sift a little corn-starch on them until you can no longer see syrup.
  • Leave to crystallize for 12hs.
  • Clean the imprints with a brush to uncover the crystalized syrup and keep it away from moisture in an airtight container with some silica gel.



Finish:

  • Make a spiral of pistachio sauce.
  • Divide the coffee sponge into three and place them on the plate around the sauce.
  • Place a roasted oil crystal on a piece of the sponge and another at the bottom right of the plate.
  • In the centre, place the chopped pistachios and then the whole pistachios around the plate.
  • Make three spots of warm parsnip foam on the chopped pistachios followed by a scoop of pistachio ice cream.

Mauro Colagreco

Mauro Colagreco

Restaurant: Le Mirazur
1 1 17/20

http://www.mirazur.fr/
This recipe contains alcohol
The abuse of alcohol is dangerous for your health. Consume with moderation.

Characteristic

Difficult
Difficulty
Difficult
Preparation time
PT30M60 min.
Material
1 Aluminium foil
1 oven
1 fine sieve
1 mixer
1 siphon
2 gas cartridges
1 microwave
1 ice cream maker

Ingredients

For the foam parsnips

  • 200 g of parsnips
  • 10 cl of cream
  • 12 g of sugar

For the coffee sponge

  • 2 eggs
  • 24 g of sugar
  • 24 g of flour
  • 6 g of baking powder
  • 2 capsules of Indriya from India Grand Cru
  • 10 drops of roasted oil

For the pistachio sauce

  • 20 g of Green pistachio kernels
  • 6 g of sugar
  • 75 g of cream

For the pistachio ice cream

  • 10 cl of milk
  • 20 g of green pistachio kernels
  • 6 g of sugar
  • 5 g of glucose
  • 1 g of ice cream stabilizer
  • 1/2 egg yolk

For the roasted crystal oil

  • 50 g of sugar
  • 2 cl of mineral water
  • 2 cl of Vodka
  • 12 drops of roasted oil
  • 400 g of corn flour
  • 29 6 g of green pistachio kernels
<em>Indriya <small>from India</small></em>
Indriya from India
Intensity : 10
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