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.
Prep time 1 hour 30 minutes + overnight freezing
Cook time 2 hours 30 minutes
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.
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
» Segment orange and cut into pieces. » Torch the segments to have that burnt taste.
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.
» Assemble according to picture.