Parsnip, Honey and Cardamom cake

Spring / Summer

Parsnip, Honey and Cardamom cake

Created by
  • Julie Sharp
    Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
Level
level 3
Recipe components

Parsnip Cake

IngredientsPreparation
  • 140g
    unsalted butter
  • 200g
    brown sugar
  • 80g
    honey
  • 300g
    grated parsnip
  • 100g
    grated apples
  • 150g
    whole egg(s)
  • 40g
    pecan nuts
  • 1
    orange zest
  • 200g
    flour
  • 8g
    baking powder
  • 1g
    cardamom black seeds (no husk)

Melt the butter, sugar and honey in a saucepan until warm.
Add the orange zest, grated parsnips and apple.
Add in the eggs and fold through the mix.
Sieve all of the dry ingredients together and fold through the wet mix.
Pipe 80g of the cake mixture into each plant pot.

Burnt Honey Crème Brulée

IngredientsPreparation
  • 250g
    smooth double cream
  • 50ml
    milk
  • 80g
    egg yolks
  • 135g
    honey
  • 1
    vanilla bean

Place the honey into a sauce pan and caramelise.
Bring the cream and milk and vanilla pod to the boil.
Add the honey to the cream Add in the egg yolks.
Place back on the stove and cook to 85 ºC until thick.
Place into a clean bowl and leave in the fridge to set.

Ghana Chocolate mousse

IngredientsPreparation
  • 160g
    sugar
  • 100g
    whole egg(s)
  • 125g
    egg yolks
  • 500g
  • 680g
    whipped cream

Place the sugar into a saucepan and pour enough water over to saturate the sugar and then boil to 121ºC.
Whisk the eggs and egg yolks to a thick sabayon pour on the boiling sugar and whisk until the mixture is cold.
Melt the chocolate and fold through the sabayon allow to cool to 35ºC.
Fold through the whipped cream.

Parsnip Puree

Chop the parsnips up into a small dice cover with water add a small amount of sugar and cook until soft. Puree.

Chocolate Tuile

IngredientsPreparation

Mix the pectin through the sugar and cocoa powder.
Place the butters, glucose and water into a sauce pan and bring to the boil.
Add in the dry ingredients and then cook out until the mixture thickens slightly. Allow to cool.
Spread out thinly on to a silplat mat and cook at 180ºC for 10min.
Cut to desired shape.