Parsnip cake, celery ice, parsnip toffee by Paul Foster

Parsnip cake, celery ice, parsnip toffee by Paul Foster (photography by John Arandhara Blackwell)

📝 Ingredients

• Cake
• 175 self-raising flour
• 175 g light muscavado sugar
• 3 eggs
• 175 g olive oil
• 1 tsp. cumin
• 1 tsp. bicarb soda
• 150 g fine grated parsnip
• Parsnip toffee
• 200 g parsnip cooked in milk
• 180 g sugar
• 180 g double cream
• Celery ice
• 150 g green celery
• 500 g water
• 75 g sugar
• 25 g trimoline
• Chickweed to finish

👨‍🍳 Instructions

1. 1Cake
2. 2whisk together the eggs, sugar and olive oil, add the dry ingredients and the parsnip then whisk in the egg. Ensure fully incorporated and poor into a terrine mould lined with parchment paper. Cook at 150°C for 50 minutes. Check that a sharp knife comes out clean. Cool on a wire tray.
3. 3Toffee
4. 4heat the sugar to 190°C, heat the cream slowly and whisk the two together leave to cool slightly. Then blend with the parsnip and pass through a chinois season with sea salt. Store in the fridge to set
5. 5Celery ice
6. 6boil the water sugar and trimoline and poor over the celery. Blend to a smooth liquid and pass over a bowl of ice. When cooled poor into a paco jet container and freeze.
7. 7To finish
8. 8slice the cake and trim off the edges, place on the plate and spoon on the parsnip toffee. Churn the celery in the paco jet until it is like a snow and spoon onto the plate. Finish with chickweed