Parsnip Cake with basil sorbet and burnt orange

This plant-based dessert that incorporates a root vegetable (parsnip), a fruit (orange) and a herb (basil). Tasty and refreshing? You got it.

Serves 8

Prep time 1 hour 30 minutes + overnight freezing

Cook time 2 hours 30 minutes

parsnip cake

38g butter 60g egg white 62g icing sugar 63g parsnip purée 10g corn flour 13g honey

» Grease butter on a 12cm mould and place it in the chiller.

» Whisk egg white slowly with all the ingredients. Make sure all the ingredients are kept cold.

» Pour in the mixture into the mould.

» Bake at 120°C for 10 minutes.

basil sorbet

1 litre water 500ml glucose syrup 500ml simple syrup 225ml lemon juice 3 branches of basil leaves » Mix all the ingredients together and bring to a boil.

» Let it cool before placing the mixture into the freezer.

» Blend in Pacojet before serving.

burnt orange segments

1 orange

» Segment orange and cut into pieces. » Torch the segments to have that burnt taste.

orange curd

500ml orange juice 125g sugar 2.5g agar powder 10g gelatin

» Boil all ingredients in a pot and let it set. » Once set, blend it to get a smooth gel-like texture.

» Pour into piping bag to be used before plating.

assembly

» Assemble according to picture.