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Parsnip Panna Cotta Yield: approximately 400g

150g parsnips, peeled and roughly chopped 250g whole milk 150g heavy cream 12 whole coffee beans 40g granulated sugar 3g fine sea salt 2 sheets gelatin, bloomed

1. Combine parsnips, milk, cream, and coffee. Bring to a boil, and then reduce heat to a low simmer, continuing to cook until parsnips have softened. 2. Remove the coffee beans and thoroughly purĂŠe the mixture in a blender. Strain through a chnois or fine mesh sieve. 3. Add the sugar and salt. Stir in the bloomed gelatin. 4. Allow to cool slightly and transfer to desired forms or dishes. Chill to set.

Michael Laiskonis Workbook March 2009