Chocolate and Parsnip Pudding, Pear, Limoncello Semifreddo, Rosemary Chocolate Spheres - Chef Recipe by James Pethybridge

Ingredients

Chocolate parsnip pudding:

250g 70% dark chocolate
50g unsalted butter
250g parsnip purée (parsnip steamed until soft and processed until smooth)
3 x (60g) eggs
75g dextrose
Salt to taste

Limoncello semifreddo:

250g callebaut white callets
250g mascarpone
3 eggs (yolk/whites split)
5g vanilla extract
50g trehalose sugar
250g mascarpone
50mL limoncello
Zest from 1 blood orange
Salt to taste
1g lemon myrtle powder

Honeyed chocolate spheres:

150g 70% dark chocolate
5 springs of fresh rosemary
50g leatherwood honey

Baby pear:

150mL water
75mL bergamot syrup
150mL white sugar
16 paradise pears

Tuile biscuit:

66g egg whites
66g melted butter
46g biscuit flour
20g dark cocoa powder
1g vanilla paste

Method

Chocolate parsnip pudding:

Melt chocolate and butter to 45 C.

Whip eggs with dextrose and salt until ribbon stage.

Fold into the chocolate mix.

Fold in parsnip puree and pipe mixture into 00mm silicon molds.

Bake in a preheated convection oven at 160 C for 15 minutes.

Limoncello semifreddo:

Melt chocolate to 45 C and add the mascarpone, vanilla extract, lemon myrtle powder, orange zest and salt to taste at room temperature.

Whip the egg yolks with 25g trehalosa sugar until ribbon stage.

Whip egg whites with 25g trehalosa sugar until soft peaks.

Gently fold all ingredients together.

Pipe into quenelle molds and freeze until required.

Honeyed chocolate spheres:

Heat honey up to 80 C add rosemary and set aside for 24 hours.

Melt chocolate and add reheated honey (45 C.) Combine well.

Pour into a small marble-sized silicone mold.

Freeze until required.

Baby pear:

Make the poaching syrup, heat to 98 C and poach peeled pears until tender.

Tuile biscuit:

Combine all of the ingredients to form a smooth paste.

Bake in circle mold at 175 C in a convention oven for 7 minutes.

Freeze until required.

Parsnip crisp:

Deep fry in sunflower oil at 165 C until crispy.

To assemble:

Warm pudding to 50 C add mascarpone, place tuile on top then place parnsip crisp on tuile,

Place a quenelle of limoncello semifreddo next to pudding with baby pear and chocolate spheres.

Recipe provided by Blackwood Ridge