Introduction
We love our veg at Lakeside. From growing our own, to incorporating the seasons best produce into all of our dishes. So why stop after main course? Back to the Roots celebrates Autumns finest root veg, combining a traditional spiced carrot sponge with a deliciously light mousse, balanced with a savoury, yet sweet, smooth parsnip Ice Cream. Finally, finished with candied blossom honey celeriac and home grown micro-flowers.
Method
Carrot Puree Base
– Simmer the carrot and orange juice until soft and the juice has reduce by ¾
– Puree in a blender until smooth
Sponge Base
– In an electric mixer whisk the eggs and sugar for 10 mins
– Then gently fold in all other ingredients
– Spread over a grease proof 1/1 gastron tray and bake at 180c of 10-12 mins
Carrot Mousse
– Sponge the agar agar in cold water
– Bring 150ml of cream to a simmer
– Whisk egg yolk and sugar until pale light and fluffy, then pour over the cream,return to heat, add the agar agar, gently cook until thick enough to coat the back of a spoon
– Meanwhile whisk the remaining cream to soft peaks
– Add carrot puree to the custard base, when cooled fold in the whipped cream
– Spread evenly other the sponge base, top with grated carrot and desiccated coconut
– Freeze ready for portioning later
Parsnip Ice Cream
– Simmer milk and parsnips until parsnips and soft, the add cream and blend
– Whisk egg yolk and sugar, pour over milk mix, and cook out for 2-3 mins chill the freeze in 2-3 pacojet containers
Candied Celeriac
Dice 200g of celeriac in 1cm cubes and slowly cook in blossom honey until tender and translucent
