Spiced 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 Preparation
- 1
Prepare the Cake
Preheat the oven to 350°F (175°C). In a bowl, combine grated parsnips, flour, baking powder, cinnamon, ginger, cloves, and sugar. In another bowl, whisk eggs, oil, and vanilla extract together. Combine both mixtures and pour into a greased cake pan. Bake for 30-35 minutes or until a toothpick comes out clean.
Caramelized White Chocolate Crémeux Preparation
- 2
Make the Crémeux
In a saucepan, gently heat the heavy cream and milk until warm. In a separate bowl, whisk egg yolks and sugar until pale. Slowly pour the warm cream mixture into the yolks while stirring. Return to heat and cook until thickened. Remove from heat and stir in chopped white chocolate and vanilla extract until smooth. Chill until set.
Pear Gel Preparation
- 3
Clove Ice Cream Preparation
- 4
Make the Ice Cream
In a saucepan, combine heavy cream, milk, sugar, and ground cloves. Heat until the mixture is warm. In a bowl, whisk egg yolks, then slowly pour in the warm mixture while whisking. Return to heat and cook until thickened. Stir in vanilla extract. Chill the mixture and churn in an ice cream maker according to the manufacturer's instructions.
Plating
- 5
Assemble the Dish
Slice the cooled parsnip cake and plate it. Add a spoonful of caramelized white chocolate crémeux, a dollop of pear gel, and a scoop of clove ice cream to each plate. Serve immediately.
