Parsnip mousse dessert with sweet and sour pear jelly

Polski text jest tu

4 people

The idea borrowed from Mr Arek, whose blog I often read with joy and gratitude.

The unexpected flavor or parsnip mousse is contrasted by a sharp, almost pickled, pear. The sequence of events you choose – in total you have two jelly layers and a finishing sauce. You need to have a lot of time, perhaps even 24 hours, so that you do not and panic and everything solidifies on time. Do not leave the roasted pears for the last moment – do it in advance (allow for 2 hours in the oven!). Also watch the amount of gelatine – my first dessert was like a little too stiff, not soft enough.

The result is very good. Just the architecture needs a bit of refinement, depending on preferences. Initially I placed the white layer on the bottom – the roasted pears were as if chasing the pear jelly and the parsnip mousse was left to itself. My next attempt was implemented in the opposite sequence (pear jelly on the bottom). Here the layer of the white was a bit too thick, hence the instant combination of the parsnip and pear was not obvious enough…

Pickled pears, which are left over from the pear jelly prove to be a sensational and unique condiment. They go directly into a small jar and to the refrigerator, to be retrieved when we serve roast meats (e.g. bacon, pork, goose), salads, or a light lunch sandwich.

I highly recommend glass, transparent, rather flattish bowls – it looks beautifully and you do not need to remove anything when serving!

White Mousse:

• 2 egg yolks
• 75 g of sugar
• 250 ml milk
• 10 g (one envelope) gelatin – must be enough to support nearly 1 liter of the substance)
• 250 g cold parsnip puree (see below)
• 250 ml whipping cream whipped

Pear Jelly:

• 240 ml white wine vinegar
• 1 tablespoon balsamic vinegar
• 250 g of sugar
• 3 pears, peeled and cut into slices
• 5 g of gelatin (roughly at 1/2 liter of the substance)

Garnisz (pear-flavored finishing accent):

• 1 pear cut into thin slices
• 50 ml pear syrup, which will remain with the preparation of pear jelly (see below)

What to do:

Parsnip puree:

1. Peel the parsnips and cut into small chunk, cover with water, add a bit of milk.
2. Cook until parsnips are very soft.
3. Strain, blend and allow to cool.

White mousse:

4. Prepare gelatin according to the usual method.
5. Mix egg yolks with sugar until they are very light and fluffy.
6. Heat milk to a boiling point, but do not boil.
7. Pour hot milk into creamed egg yolks, stirring constantly.
8. Pour the resulting mix to the pan suitable for steam boiling, and heat slowly until it thickens. It will be ready when the mixture will easily cover (i.e. will not run down) the back of a wooden spoon.
9. Add the dissolved gelatin and the white puree, mix thoroughly.
10. Set aside to cool.
11. When it starts to congeal stir in whipped cream.
12. Pour into prepared glasses – at the bottom or on already harden layer of jelly.
13. Cover and place in the fridge.

Pear Jelly:

14. Prepare gelatin according to the usual method.
15. In a saucepan dissolve sugar in vinegars, bring to boil, add pears, boil again and continue cooking until the amount of fluid will decrease by a half.
16. Remove the pears, remove 50 ml into a small dish, add the dissolved gelatin and mix thoroughly.
17. Leave to cool down.
18. When the jelly begins to harden pour it onto previously set white mousse, or on the bottom of the dessert cups.
19. Cover and put in the fridge for a minimum of 4 hours.

Garnisz:

20. Place slices on baking paper on baking sheet mannered and sprinkle with icing sugar.
21. Put in the oven, leave the door slightly ajar and bake for 1 ½ – 2 hours at 120-140 º C (250-300 º F)
22. . In the middle of baking flip slices over and sprinkle with icing sugar.
23. 20 minutes before the end the dip the slices in syrup and sear. I also use the paint brush to brush each side separately. This is a tricky step, as searing heavy syrup may result in caramelising the fruit, and rendering it unbreakable – we do not want this effect, so try to error on the side of under-seared rather than hard-seared.
24. Set aside to use when ready to serve

Finish:

24. If you need or want to do it you may remove two layers of jelly onto serving plates by carefully dipping the cups in hot water and ejecting the content upside down – I avoid this step like a plague, but I know that sometimes it can be executed successfully
25. On the top of each ‘portion’ put a slice or two of roasted pear and pour syrup. For colour you can even throw in a leaf of mint, but it is not necessary.