Parsnip Panna Cotta w/Rhubarb, Orange + Olive Oil Relish

Name: Parsnip Panna Cotta w/Rhubarb, Orange + Olive Oil Relish
Ingredients: ¼ cup [30 g] candied almonds; ¼ cup [60 ml] olive oil; Pinch of salt; 1 lb [455 g] parsnips, peeled and cut into chunks; One 10 in [25 cm] stalk rhubarb, cut into chunks; 2 Tbsp sugar; 2 oranges (6 oz [180 ml] total), zest and segments; 1 recipe Panna Cotta

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

While I normally advocate for turning panna cotta out of its container to reveal its unapologetic jiggle, this is one time I prefer it served in a glass or jar. This dessert can be made with a traditional panna cotta recipe, but infusing the scalded cream with parsnip is next-level.

Ingredients

1 recipe Panna Cotta
1 lb [455 g] parsnips, peeled and cut into chunks

Dessert

Method

When scalding the cream for the panna cotta, add the parsnip chunks and let infuse for 20 minutes, then strain before adding the sugar, milk, and gelatin.

In a food processor, blend the rhubarb, sugar, and orange zest into a paste, adding 1 Tbsp of water if needed.

In a medium bowl, dress the orange segments, and any juice, with the olive