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
60 min.
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
How to make !
- 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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Parsnip Foam, Coffee Sponge, Pistachio Sauce and Roasted Oil Crystals
- 60 min.
- 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
How to make !
- 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