Pie tee with carrot marmalade and parsnip mousse

Name: Pie tee with carrot marmalade and parsnip mousse
Ingredients: 1 units.items Parsnip; 3 vegetable stock; 1 units.items silicone mold Truffles 5; 1.5 Whipped cream; 3 parsnip mash; 1 Vadouvan; 1 kg gelling sugar; 2 units.centimeter Ginger; 170 g Rice flour; 500 g Carrot juice; 2 units.items Gelatin sheets; 2 kg Winter carrot; 2 units.items Lemons; 2 units.items Oranges; 25 g Sosa vegetal; 170 g Flour; 10 g green curry; 1 l Oil; 2 Salt; 60 g Egg white; 1 Mustard; 3 Miso; 2 Sugar; Sunflower oil; 2 units.items Egg yolks; flower; 1 units.items pie tee tang; Water; 30 g Sunflower seeds; Cress

A crispy pie tee cup, a bonbon of carrot-vadouvan jelly with a filling.The filling consists of, among other things, a parsnip mousse, a carrot marmalade, and a miso and sunflower seed cream.

Ingredients

1units.itemsParsnip

3vegetable stock

1units.itemssilicone mold Truffles 5

1.5Whipped cream

3parsnip mash

2units.itemsGelatin sheets

1Vadouvan

500gCarrot juice

25gSosa vegetal

1kggelling sugar

2units.centimeterGinger

2kgWinter carrot

2units.itemsLemons

2units.itemsOranges

170gRice flour

170gFlour

10ggreen curry

1lOil

2Salt

2Sugar

2units.itemsEgg yolks

1units.itemspie tee tang

Water

60gEgg white

1Mustard

3Miso

Sunflower oil

30gSunflower seeds

3Sushi vinegar

flower

Cress

Preparation

Peel the parsnip and cut into pieces.
Cook the pieces until tender in the stock.
Blend until smooth in a blender and pass through a sieve.

Soak the gelatin sheets.
Mix the soaked gelatin with the parsnip mixture and let cool.
Mix in the whipped cream and pour into a piping bag.
Pipe into the bonbon mold and place in the freezer.
Push the mousse out of the mold and insert a toothpick.

Mix the ingredients and cook the mixture into a jelly for about 1 minute.
Dip the parsnip mousse bonbon through it and then chill.

Cook the carrot until tender in a little water.
Peel the oranges, lemons, and ginger.
Roughly blend the oranges, lemons, ginger, and gelling sugar in a food processor, but not too fine.
Add the cooked carrot and blend briefly.
Then gently cook the mixture for another 20 minutes until a nice thick marmalade forms.

Sift the rice flour and flour.
Mix the rice flour and flour with the egg yolks, salt, sugar, and green curry.
Add enough water until a nice batter forms that does not stick to your fingers.
Pour the batter through a sieve so there are no lumps left.
Heat the oil.
Dip the pie tee mold into the batter and fry the mold for the cups.

Blend the egg white, mustard, sushi vinegar, miso, and sunflower seeds in a blender.
Gradually add the oil drop by drop until a cream with mayonnaise-like thickness forms.
Spoon the cream into a piping bag.