Parsnip Bavarois with rhubarb compote and sorrel granita | The Perennial Plate
At the last harvest dinner, the dessert was many people's favorite dish and I've had some requests for the recipe. The dish is inspired by the ending of winter
Ingredients
- 2 C Heavy Cream
- 2 C Whole Milk
- 4 leaves gelatin (or 1 packet)
- 8 egg yolks
- 6 small parsnips
- 60g sugar (or to taste)
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