Apple Parsnip Mousse

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	3 hrs 45 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Soak the gelatine in a little water for about 10 minutes.
Peel the parsnips and apples. Remove the core from the apples. Cut the parsnips and apples into small pieces and cook them in a saucepan with a little water. Puree finely, allow to cool, season to taste, possibly sweeten a little.
Beat the egg whites until stiff. Whip the cream. Fold the egg white and cream into the parsnip and apple sauce. Stir in the tonka bean syrup.
Squeeze out the gelatine and heat it in a saucepan until it dissolves. Mix a teaspoonful of the apple and parsnip mixture into the gelatine (temperature compensation) and then stir this mixture into the mousse. Season again to taste and if necessary sweeten or add a little more syrup.
Pour the mousse into a bowl or in portions into small bowls and chill for approx. 2 to 3 hours.
If more than 4 proteins have to be used, that is not a problem. The mousse will then be a little fluffier.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.