Dad sat behind a sofa. The head protrudes above the base and the sight was void and unable to understand his own situation. You could even say that horror or fear .... All soon became clear. Greed is punished. ;)
P and K boiled herbal dessert morning while on wagarach. They had a lot of fun throughout the afternoon and when I came back after good measure, they found an empty bowl in the kitchen after zostawionym pudding for later and unwitting victim of an experiment. Apparently, my dad never went back to the topic and did not feel the need to clarify what happened.
Fortunately, not all culinary experiments have such consequences. Mine was conceived and planned as the final result exceeded expectations. Welcome to the parsnip mousse dessert with sweet-sour pear jelly. I promise that no one will hide behind a sofa!
parsnip mousse dessert with sweet-sour pear jelly
(4-6 servings)
Mus:
2 egg yolks 75g sugar
250ml milk
10g gelatine (leaves) *
250g cold mashed parsnips
beaten 250ml double cream
Jellies:
240ml white wine vinegar
1 tablespoon balsamic vinegar
250g sugar
3 pears, peeled and cut into slices
5g gelatine (leaves) *
Garnisz (pear-flavored sweets):
1 pear cut into thin slices
50ml pear syrup **
Start with mashed potatoes. Peel the parsnips and cut into equal particles, water, and pour a little milk. Cook until parsnips will be very soft. Cast a liquid, mix blender and allow to cool.
gelatin Pour a little cold water in a metal bowl. When softened, insert it into the water bath (place it on a pot of boiling water) and bring to a complete dissolution.
Mix egg yolks with sugar until they are very light and fluffy. Heat milk to boiling point, but do not boil. Pour hot milk yolks stirring constantly. Pour the resulting mix into a clean saucepan and heat to simmer until thickened. Do not allow to boil. It will be ready when the mixture will be easy to cover (ie will not run down) behind a wooden spoon. Pour the dissolved gelatin and add the puree and mix thoroughly. Allow to cool. When will tężeć stir in whipped cream. Put into prepared ramekinów or glasses. Cover and refrigerate.
Jellies:
gelatin Pour a little cold water in a metal bowl. When softened, insert it into the water bath (place it on a pot of boiling water) and bring to a complete dissolution. In a saucepan dissolve the sugar in octach, boil, add the pears, bring to a boil again and continue cooking until the amount of liquid is halved. Remove the pears, ** Cast a 50ml into a small dish, pour the rest of the gelatine solution and mix thoroughly. Leave to cool. When the jelly begins to pour it tężeć previously imposed must. Cover and refrigerate for at least 4 hours.
Garnisz:
Place slices on baking paper-mannered on the tray and sprinkle with powdered sugar. Put in the oven, will repeal the door and bake for 1 ½ - 2 hours at 120-140 ° C. In the middle of baking and then flip slices over and sprinkle with powdered sugar. 20 minutes before removing dip slices in syrup and sealed.
version pictured was done in reverse order, ie first I made jelly and poured it into the petrified ramekinów and when put on mousse. Unfortunately, in this version you must have a lot of patience when removing the plate, which is why I recommend a simpler version, equally attractive and tasty:)
* Check the instructions on the package that is needed amount of gelatin to a concentration of a given quantity of liquid.
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