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Foodxperience

Parsnip flan & veal liver

Parsnip flan topped with a mousse of veal liver, potato cracklings and crispy shallots, and a garlic foam.

We challenged our culinary team of FoodXperience chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

100mlWhipped cream
18gIota
50gButter
1kgParsnip purée
silicone mold Secret

25gButter
500gcalf’s liver
Shallot
Garlic
100glightly whipped whipped cream
Thyme

Milk
Garlic
Pepper and salt
lecithin

Shallot
Flour
Potato
Oil

Preparation

  1. Put all the ingredients in the thermoblender and blend for 8 minutes at 80°C.
  2. Fill the molds and freeze.

  1. Briefly fry the cleaned veal liver together with shallots, garlic and thyme until just cooked.
  2. Blend until smooth in a thermoblender together with 5% butter and a dash of fresh cream.
  3. Fold in the whipped cream, season to taste and let set.

  1. Heat milk with pepper and salt, add garlic to taste and 5% lecithin.
  2. Make a foam from this using an Airtender or a hand blender.

  1. Cut shallot into fine rings, coat with flour and fry until done.
  2. Cut potato into fine brunoise, fry until crispy in a pan with a dash of oil.