She Strengthens

Parsnip-Apple Harmony: A Show-Stopping Dessert Recipe

The Perfect Pairing

Parsnips and apples have a natural affinity for each other, and this stunning dessert recipe from chef Dan Hunter’s Brae cookbook brings them together in a truly unique way. The combination of creamy parsnip-apple mousse, crispy parsnip skin, and dark apple caramel creates a symphony of textures and flavors that will leave your guests in awe.

Getting Started

Before we dive into the recipe, it’s essential to understand the role of gold leaf gelatine. This type of gelatine is preferred by pastry chefs because it sets clearer and with a smoother consistency than powdered gelatine. The “gold” refers to the degree of firmness, not any actual gold content. Leaf gelatine allows the other ingredients to shine without imparting any additional flavor.

Parsnip Preparation

To begin, preheat your oven to 285°F (140°C). Wrap two large parsnips in aluminum foil and bake for three hours. Once cool, cut through the skin on one side of each parsnip, remove the core and flesh, and scrape out any remaining flesh from the skin. Slice each skin lengthwise into two equal halves and leave them to dry slightly. Fry the skins in sunflower oil until they reach a golden “pastry” color, then shape them into their original cone shape and let them cool.

Apple and Parsnip Mousse

In a stand mixer, whisk 5 tablespoons plus 1/4 teaspoon of cream to soft peaks and reserve in a cool place. Soak 1/2 sheet of gold leaf gelatine in cold water, then combine 2 tablespoons plus 1 teaspoon of fine granulated sugar with 5 teaspoons of water in a saucepan. Heat the mixture to 248°F (120°C), then add the gelatine and let it dissolve. Beat 2 egg yolks in the stand mixer, gradually adding the sugar syrup and whipping until they’re shiny, increased in volume, and cooled to room temperature. Fold in 4 teaspoons of apple purée, 2 1/2 teaspoons of parsnip purée, and a pinch of freeze-dried apple powder, along with some of the reserved whipped cream. Once combined, fold in the rest of the whipped cream until the mixture is smooth.

Apple and Chamomile Infusion

Bring 2 cups of filtered water to a boil and pour it over 2 1/2 teaspoons of dried chamomile flowers. Cover immediately and let it infuse for six minutes. Strain and discard the chamomile, then combine the infusion with 4 tablespoons of fine granulated sugar and 4 Granny Smith apples, peeled. Seal the mixture in a vacuum pack and cook at 180°F (82°C) for 90 minutes. Strain and discard the apples, seasoning the infusion with salt and chilling it immediately.

Apple Caramel

Caramelize 4 tablespoons of fine granulated sugar in a wide-bottomed pan until it reaches a deep, dark golden color. Deglaze the pan with 2 cups of the apple and chamomile infusion, letting it reduce to a thick caramel. Store the caramel at room temperature, covered.

Assembly and Serving

To serve, pipe about 10 centimeters of mousse onto each plate in a straight line, drizzling caramel over and around it. Place four freeze-dried apple pieces around the mousse, then lay a piece of parsnip skin over the top, hiding the mousse underneath. Using a Microplane, grate one half of a piece of the two freeze-dried apple quarters over the parsnip skin on each plate and serve.

Tips and Variations

If you’re looking for a more savory take on parsnips, try our Honey-Mustard Parsnips recipe or our Potato and Parsnip Mash recipe. With a bit of effort and patience, this show-stopping dessert is sure to impress your guests and become a new favorite.