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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

Chef creations

60 min. Difficult

Here is what you need

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

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