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

Icon - Inspiration - Chef Icon - Inspiration - Alcohol
Icon - Time 60 min. Icon - Level Difficult

Here is what you need

Ingredients

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  • For the foam parsnips
  • 200 g of parsnips
  • 10 cl of cream
  • 12 g of sugar
  • For the coffee sponge
  • eggs
  • 24 g of sugar
  • 24 g of flour
  • 6 g of baking powder
  • capsules of Master Origin India Grand Cru
  • 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
  • drops of roasted oil
  • 400 g of corn flour
  • 6 g of green pistachio kernels
  • Aluminium foil
  • oven
  • fine sieve
  • mixer
  • siphon
  • gas cartridges
  • microwave
  • ice cream maker

Materials

  • Aluminium foil
  • oven
  • fine sieve
  • mixer
  • siphon
  • gas cartridges
  • microwave
  • ice cream maker

Let's make it!

  • 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 cornstarch 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

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Master Origin India 11 Chart - Intensity
Master Origin India 11 Chart - Intensity

Parsnip Foam, Coffee Sponge, Pistachio Sauce and Roasted Oil Crystals

  • Icon - Time 60 min.
  • Icon - Level Difficult

Materials

  • Aluminium foil
  • oven
  • fine sieve
  • mixer
  • siphon
  • gas cartridges
  • microwave
  • ice cream maker

Recommended Nespresso coffees

Ingredients

  • For the foam parsnips
  • 200 g of parsnips
  • 10 cl of cream
  • 12 g of sugar
  • For the coffee sponge
  • eggs
  • 24 g of sugar
  • 24 g of flour
  • 6 g of baking powder
  • capsules of Master Origin India Grand Cru
  • 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
  • drops of roasted oil
  • 400 g of corn flour
  • 6 g of green pistachio kernels

Inspirations

Icon - Inspiration - Chef Icon - Inspiration - Alcohol

Let's make it!

  • 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 cornstarch 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

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