‘Tiramisu’

‘Tiramisu’

By
From
Marque
Serves
10
Photographer
Stuart Scott

This is a tiramisu in appearance only. Most people get this; the rest think I am a really bad cook who doesn’t even know what a tiramisu is. The little subterfuge is only to get the diner started on a dessert composed of parsnip, potato and apricot. The presentation, and even the texture to some extent, suggests the name.

Ingredients

Method

  1. Begin this recipe one day in advance. To make the parsnip chips, bring 150 grams caster sugar and 150 millilitres water to the boil, then remove from the heat and leave to cool in the refrigerator until cold. Wash and peel 1 parsnip. Slice thinly on a mandolin to 1 millimetre thick. Place the parsnip slices in the cold sugar syrup and allow to macerate for at least 2 hours.
  2. Line two dehydrator trays with plastic wrap. Drain the sugar syrup from the parsnip slices, place them on the dehydrator trays and dry in a food dehydrator at 50°C for 24 hours, or until dried and crisp. Store in an airtight container until required.
  3. To make the buttermilk sorbet, combine 100 millilitres milk, 20 grams caster sugar and 100 grams glucose in a saucepan and warm over a moderate heat, stirring, until the sugar dissolves. Soak 5 grams leaf gelatine in cold water until soft . Squeeze out the excess water and put the gelatine in the warm milk mixture and stir until melted. Add to 400 millilitres cold fresh buttermilk (we use buttermilk from the production of our butter; buttermilk should never be heated as it will split) and whisk to combine. Pour into a Pacojet beaker. Freeze until solid. Churn in the Pacojet just prior to serving.
  4. To make the espuma, put 1 large desiree potato in a saucepan with cold, lightly salted water and cook over a low heat until soft . Meanwhile, split and scrape 1 vanilla pod and mix the seeds with 120 grams caster sugar, ensuring the seeds are evenly dispersed. Warm 350 millilitres milk, 350 millilitres pouring cream, the vanilla pod and vanilla sugar together in a saucepan. Once the potato is cooked, drain it, then peel while hot and place in a blender with the hot milk mixture and 20 grams crème fraîche. Purée until smooth then pass through a chinoise and allow to cool. Pour into a cream charger and charge with two nitrogen canisters, shaking after each charge. Allow to chill in the refrigerator for at least 2 hours before using.
  5. To make the apricot purée, halve 5 ripe apricots then remove and reserve the apricot kernels. Lightly crush the kernels with a mortar and pestle and secure in a piece of muslin. Bring 200 grams caster sugar and 600 millilitres water to the boil in a saucepan with 1 split vanilla pod and the parcel of apricot kernels. Add the apricots, cover with a cartouche and allow to simmer gently for 5 minutes. Remove from the heat and allow the apricots to cool a little in the poaching liquor. Once cool, drain the apricots, reserving the liquor to use next time.
  6. Place 40 grams caster sugar in a heavy-based saucepan and cook to a caramel, then add 40 grams diced butter and whisk to combine. Add the drained apricots and cook until golden. Transfer the hot apricots to a blender and purée until smooth. Pass through a fine drum sieve and store in the refrigerator until required.
  7. Before serving, heat 500 millilitres vegetable oil to 150°C and fry the parsnip chips until light golden. Remove from the oil and drain on paper towels.
  8. To serve, place 1 teaspoon of apricot purée on each plate. Top with a quenelle of the buttermilk sorbet. Place espuma over the sorbet so that it is covered. Top with a dusting of alkaline black cocoa powder and a few parsnip chips.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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