- 新フレーバー
Salted Caramel Parsnip
Recipe for 10-12 servings
In this refined winter dessert, deep caramel tones and a subtle saltiness set the foundation of the plate, centred around Glacio’s salted caramel ice cream. Earthy parsnip, warm ginger and toasted walnuts mirror and support these flavours, while crisp puff pastry, airy whipped goat cheese and delicate hints of lemon thyme bring balance and precision. The dialogue between warm and cold, savoury and sweet unfolds with finesse, resulting in a composed dessert where richness is expressed with clarity and restraint.
Parsnip Puff Pastry Tartlet
材料
- 2 medium parsnips
- 2 sheets standard puff pastry (for 10–12 tartlets)
- 120 ml ginger syrup
- 2 egg yolks
- 2 tbsp water
- fine salt, sugar
- lemon thyme (leaves only).
作り方
The oven is preheated to 180°C. Parsnips are peeled, reserving the peels, and cut into rectangular slices measuring 5 × 2 cm and 3 mm thick. The slices are blanched in lightly salted water for 3 minutes, then immediately cooled in ice water, drained and patted dry. The blanched parsnip slices are marinated in ginger syrup for at least 15 minutes.
The puff pastry sheets are cut into 10-12 rectangles (approx. 12 × 6 cm) and placed on a lined baking tray. Each pastry is pricked evenly with a fork. Egg yolks are mixed with water and lightly brushed over the pastry, avoiding the edges.
Four marinated parsnip slices are arranged neatly in the centre of each pastry, leaving a 1 cm border. A light sprinkle of sugar is added before baking the tartlets for 18-20 minutes, until golden and fully cooked.
Whipped Goat Cheese
材料
- 300 g soft goat cheese
- 100 ml cream
作り方
Goat cheese and cream are whipped together until smooth, airy and pipeable. Season lightly with salt if needed. Transfer to a piping bag and keep chilled until serving.
Walnut Crumble
材料
- 300 g walnuts
- 120 g sugar
- ¾ tsp ground cinnamon
- ¾ tsp salt
- 3 egg whites
- 3 tbsp water
作り方
Walnuts are boiled for 5 minutes to remove bitterness, then drained, rinsed with cold water and dried thoroughly. The oven is preheated to 150°C and a baking tray lined with parchment paper.
Sugar, cinnamon and salt are mixed in a bowl. Egg whites and water are lightly whisked until foamy, after which the walnuts are added and evenly coated. The sugar mixture is folded through, and the walnuts are spread evenly onto the tray. They are baked for 40-50 minutes, stirring occasionally, until caramelised. Once cooled completely, the walnuts are roughly crumbled.
Fried Parsnip Peels
材料
- Reserved parsnip peels
- neutral frying oil
作り方
Oil is heated to 160-170°C. The parsnip peels are fried until crisp and lightly golden, drained on a paper towel and seasoned lightly with salt. Store dry until serving.
Serving
A parsnip puff pastry tartlet is placed on one side of the plate and finished with small dots of whipped goat cheese, lemon thyme leaves and a sprinkle of walnut crumble. On the opposite side, a small base of walnut crumble is arranged and topped with a quenelle of Glacio salted caramel ice cream, allowing its smooth texture and rich caramel flavour to stand out. The ice cream is finished with a few strands of fried parsnip peels. Serve immediately.
Chef Lore
Chef Lore is a driven chef and product developer with a passion for quality and innovation. For her recipes, she enjoys working with Glacio thanks to its versatile range, refined flavours, and consistent quality. This allows her to effortlessly create dishes that perfectly combine creativity and efficiency.
Salted Caramel Parsnip
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