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
- 1 parsnip (s)
- 10 small apples
- 3 sheets gelatin
- 4 egg whites, (possibly more)
- 100 ml cream, cold
- 1 tablespoon syrup, (tonka bean syrup)
Print Recipe
Pin Recipe 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.
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