Spice Parsnip Cake Recipe
caramelized white chocolate crémeux, pear gel, clove ice cream
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Ingredients
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Cake
Caramelized White Chocolate Crémeux
Pear Gel
Clove Ice Cream
Method
Cake
- 1
Prepare the Parsnip Cake
Preheat the oven to 350°F (175°C). In a large bowl, grate the parsnips and set aside. In another bowl, whisk together the flour, baking powder, baking soda, ground cloves, cinnamon, and salt. In a separate bowl, cream together the sugar and butter, then beat in the eggs one at a time, followed by the vanilla. Gradually add the dry ingredients to the wet mixture, then fold in the grated parsnips. Pour the batter into a greased cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Caramelized White Chocolate Crémeux
- 2
Make the Crémeux
In a saucepan, heat the white chocolate over low heat until it melts and caramelizes, stirring constantly. In another saucepan, heat the heavy cream. In a bowl, whisk the egg yolks with sugar and the scraped vanilla bean. Gradually pour the hot cream into the egg mixture, stirring constantly. Return to the heat and cook until thickened. Mix in the caramelized white chocolate. Pour into molds and refrigerate until set.
Pear Gel
- 3
Prepare the Pear Gel
Soak the gelatin sheets in cold water until soft. Heat the pear puree with sugar and lemon juice in a small saucepan, then remove from heat. Squeeze excess water from the gelatin and dissolve it into the warm pear mixture. Pour into a shallow dish and refrigerate until set, then blend until smooth.
Clove Ice Cream
- 4
Make the Clove Ice Cream
In a saucepan, combine heavy cream, milk, sugar, and ground cloves. Heat until steaming, then remove from heat. In a bowl, whisk the eggs, and slowly temper them by adding a bit of the warm cream mixture. Gradually add the tempered eggs back into the saucepan. Cook over low heat until thickened. Chill the mixture, then churn in an ice cream maker according to manufacturer instructions.
