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Parsnip Mini Magnum Ice Cream and Panna Cotta
Parsnip Mini Magnum Ice Cream and Panna Cotta – Recipes

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Ingredients

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MINI ICE-CREAM ( ± 50 PIECES)

  • Milk 1000.0 g
  • 2 vanilla beans
  • Parsnip Pieces 350.0 g
  • Sugar 400.0 g
  • Cream 1000.0 g
  • Pinch of salt
  • Egg yolks 200.0 g
  • Lemon peel, as needed
  • Milk 300.0 g
  • Chocolate for dipping
  • Hazelnut pieces

PANNA COTTA (± 12 PORTIONS, 90ML)

  • Gelatin Sheets 4.0 pc
  • Full Cream Milk 500.0 ml
  • Cream 500.0 ml
  • Sugar, white 90.0 g
  • Parsnip Pieces 125.0 g
  • White Chocolate, Grated 100.0 g

SALTED CARAMEL TOFFEE

  • Jerusalem artichoke (raw in pieces) 400.0 g
  • Condensed Coconut Milk 320.0 g
  • Vanilla extract, as needed
  • Plant-based Cream 100.0 ml
  • Sea Salt, as needed

SEA BUCKTHORN GEL

  • Sea Buckthorn puree 500.0 g
  • Water 500.0 g
  • Calamansi puree 175.0 g
  • Non-alcoholic Gin 125.0 g
  • Sugar 200.0 g
  • agar agar 20.0 g

PARSNIP CROCCANTE

  • Pureed Parsnip 320.0 g
  • Icing sugar 160.0 g

EXTRA INGREDIENTS

  • cress, as needed
  • Sorrel, as needed
  • Hazelnut pieces, as needed
  • Dried parsnip powder, as needed

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Preparation

  1. MINI ICE-CREAM ( ± 50 PIECES)

    • Slowly cook the milk, vanilla with the small parsnip pieces.
    • If the pieces are soft, remove the vanilla beans and blend milk and parsnips until smooth.
    • Add sugar and let it dissolve
    • Add cream, pinch of salt and egg yolks, stir with a whisk until well mixed
    • Add the lemon peel
    • Pasteurize the ice cream base .
    • Use an ice cream machine to make the ice cream
    • Use silicon molds to spread the ice cream in evenly
    • Let the ice cream set
    • Melt dark chocolate and dip the ice creams halfway into the chocolate
    • Sprinkle some hazelnuts over the chocolate

  2. PANNA COTTA (± 12 PORTIONS, 90ML)

    • Bloom the gelatin sheets in ice water.
    • Combine the milk, cream, sugar and parsnip in a saucebot and bring to a gentle boil to cook the parsnip.If parsnip becomes too soft, blend it with the milk and strain.
    • Sqeeze out the excess water from the gelatin sheets and add to the milk/parsnip mixture.Stir well to disslove the sheets. Add the white chocolates.
    • Stir until dissolved
    • Pour mixture into ramekins and place them in the fridge.

  3. SALTED CARAMEL TOFFEE

    • Roast the Jerusalem artichoke pieces at 185°C for20 minutes, or until golden brown and caramelized.
    • Put the condensed coconut milk in a pan, add the roasted pieces, and vanilla extract and start cooking
    • Caramelize the milk until golden brown.
    • Add the plant-based cream and cook.
    • Add sea salt to taste
    • Pour mixture into mixer and mix until smooth

  4. SEA BUCKTHORN GEL

    • Put everything together in a cooking pan.

  5. PARSNIP CROCCANTE

  6. EXTRA INGREDIENTS