This is one of those dishes that my children would call “fancy schmancy”. We served it as a pre starter, a great way to impress your guests. This recipe will make enough for 4 as a starter or 8 as a pre starter
Panna cotta
2 tbsp unsalted butter
350g parsnips, peeled and roughly chopped
650ml milk
2 leaves gelatine
250ml double cream
1/2 lemon, juiced
parsnip crisps
1 parsnip, peeled then sliced with a vegetable peeler
vegetable oil for frying
garnish
1 granny smith apple
1/2 lemon, juiced
2 handfuls baby leaf salad or micro herbs
Panna cotta
Melt the butter in a pan on a medium heat. Once foaming, add the parsnips with some salt and pepper and sauté for about 8 minutes until they start to colour and are soft when pierced with a knife. Add 400ml of the milk and continue to cook for a further 15-20 minutes. Remove from the heat and using a stick blender, blend to a smooth purée. Check the seasoning.
Measure 200g of the parsnip purée into a small saucepan reserving the rest of the purée to serve with the panna cotta. Soak the gelatine in cold water for 10 minutes. Add the remaining milk and the cream to the pan and gently bring to just below boiling, stirring occasionally. Remove the pan from the heat, check the seasoning. Squeeze excess water out of the gelatine sheets and add to the parsnip mixture and stir to dissolve. Add lemon juice to taste. Pour into dariole moulds or glasses and put in the fridge for at least 6 hours or overnight to set.
parsnip crisps
Have a plate ready lined with kitchen paper. In a saucepan heat approx 2cm deep of vegetable oil to 150C. When the oil is up to temperature drop in half the sliced parsnip and fry. Keep an eye to make sure they don’t burn. When they are a golden colour, remove with a slotted to the paper lined plate and sprinkle with salt. Do the same with the remaining half of parsnip. Once cooled, store in an airtight container for up to a week.
Serving
Dice the granny smith apple into small pieces, put in a bowl with the lemon juice and some water whilst you prepare everything else.
Dip the dariole moulds in warm water for a minute of two then slide a knife around the edges and invert onto the middle of each plate. Dot reserved parsnip purée on either side of the panna cotta, scatter with salad leaves. Drain the apple and scatter over the leaves and finish with a little pile of crisps on top of the panna cotta
If making in glassed simply add the leaves, crisps and apple to the glasses
Parsnip panna cotta with parsnip crisps
Equipment
Ingredients
Panna cotta
- 2 tbsp unsalted butter
- 350 g parsnips peeled and roughly diced
- 650 ml milk
- 2 leaves gelatine
- 250 ml double cream
- 1/2 lemon juiced
Parsnip crisps
- 1 parsnip peeled then sliced with vegetable peeler
- vegetable oil for frying
Garnish
- 1 Granny smith apple
- 1/2 lemon juiced
- 2 handfulls baby salad leaves or micro herbs
Instructions
Panna cotta
- Melt the butter in a pan on a medium heat. Once foaming, add the parsnips with some salt and pepper and sauté for about 8 minutes until they start to colour and are soft when pierced with a knife. Add 400ml of the milk and continue to cook for a further 15-20 minutes. Remove from the heat and using a stick blender, blend to a smooth purée. Check the seasoning.
- Measure 200g of the parsnip purée into a small saucepan reserving the rest of the purée to serve with the panna cotta. Soak the gelatine in cold water for 10 minutes. Add the remaining milk and the cream to the pan and gently bring to just below boiling, stirring occasionally. Remove the pan from the heat, check the seasoning. Squeeze excess water out of the gelatine sheets and add to the parsnip mixture and stir to dissolve. Add lemon juice to taste. Pour into dariole moulds or glasses and put in the fridge for at least 6 hours or overnight to set.
Parsnip crisps
- Have a plate ready lined with kitchen paper. In a saucepan heat approx 2cm deep of vegetable oil to 150C. When the oil is up to temperature drop in half the sliced parsnip and fry. Keep an eye to make sure they don't burn. When they are a golden colour, remove with a slotted to the paper lined plate and sprinkle with salt. Do the same with the remaining half of parsnip. Once cooled, store in an airtight container for up to a week.
Serving
- Dice the granny smith apple into small pieces, put in a bowl with the lemon juice and some water whilst you prepare everything else.
- Dip the dariole moulds in warm water for a minute of two then slide a knife around the edges and invert onto the middle of each plate. Dot reserved parsnip purée on either side of the panna cotta, scatter with salad leaves. Drain the apple and scatter over the leaves and finish with a little pile of crisps on top of the panna cotta
- If making in glassed simply add the leaves, crisps and apple to the glasses
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