Parsnip Ice-Cream with Caramelised Pears and Chocolate Sauce

Serves 4
  • Steps
  • Ingredients


  • Pre-chill ice cream machine. Prepare an ice bath in a medium bowl.
  • For the Parsnip Ice Cream, place the parsnip, milk and cream into a saucepan and bring to the boil. Reduce to a simmer and gently cook until parsnips are tender, about 15-20 minutes. Remove from the heat. Transfer to a blender and process until smooth.
  • Meanwhile, place the sugar, eggs and a pinch of salt into the bowl of an electric stand mixer fitted with a whisk attachment. Whisk until pale and fluffy.
  • While whisking continuously, gradually add the hot parsnip mixture to the egg mixture, and whisk until combined. Return the mixture to the saucepan and cook, stirring continuously mixture reaches 84C.
  • Strain through a fine sieve into a medium bowl and place over the bath to cool. Place into the ice cream machine and churn according to manufacturer’s instructions.
  • For the Caramelised Pear, place the sugar into a small saucepan and place over low heat. Swirl pan occasionally until sugar has melted and is amber in colour.
  • Remove from the heat and whisk in the sherry vinegar. Return to the heat and whisk until mixture melts.
  • Add the pears, cover with a lid and cook until tender and caramelised, about 5-8 minutes, depending on how ripe the pear is.
  • Remove the pears and reserve the sauce.
  • For the Chocolate Caramel Sauce, place the gelatine into a small bowl and cover with cold water. Set aside to soften. Drain well then squeeze to remove excess water. Set aside.
  • Place the chocolate into a medium bowl and set aside.
  • Place the 50ml cream and milk into a small saucepan over medium heat until just below boiling point. Remove from the heat.
  • Meanwhile, place the egg yolks and sugar into a medium bowl. Whisk until light and pale. Gradually add the hot cream mixture and whisk continuously until combined. Return the mixture to the saucepan and cook, stirring continuously with a silicone spatula, until mixture thickens and reaches 84C. Remove from the heat.
  • Add the softened gelatine and stir until dissolved. Pour over the chocolate and set aside for 2 minutes. Whisk vigorously until chocolate has melted and mixture is smooth. Set aside.
  • Place the reserved pear cooking liquid, remaining cream, butter, sherry and a pinch of salt in a saucepan over low heat. Bring to a simmer and stir until smooth. Remove from the heat and whisk into chocolate mixture. Set aside at room temperature and gently reheat to serve.
  • For the Caramelised Buckwheat, place the buckwheat and icing sugar into a small frypan and cook over low heat until caramelised and toasted. Remove from the pan and set aside on a piece of baking paper. Once cool and set, break into small pieces.
  • For the Coral Cocoa Tuille, place the ingredients and 200ml water into a small bowl and whisk until combined.
  • Place a small non stick frypan over medium heat. Once hot, pour enough mixture to cover the base of the pan and cook until the mixture sets and stops bubbling.
  • Carefully use a small offset spatula to lift the edge then transfer to a sheet of baking paper. Set aside to cool and harden. Repeat with the remaining batter to make a total of 4 tuilles.
  • To serve, place a quenelle of Parsnip Ice Cream into the centre of the plate. Add a Caramelised Pear, a sprinkle of Toasted Buckwheat and a Coral Cocoa Tuille. Serve with the Chocolate Caramel Sauce on the side.

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