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.


» Assem­ble ac­cord­ing to pic­ture.

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