- 200g turnip *Peel and slice
- 300ml water
- 1 tsp consomme granules
- 3g powdered gelatin
- 100ml heavy cream
*Whip the milk but not quite to soft-peak
- salt : a little
- 250ml water
- 1/2 tsp consomme granules
- 2g powdered gelatin
1 Turnips are leafed, peeled and sliced into 5 mm widths.
Add water, consomme and turnips to the pan and simmer over medium heat.
When it boils, reduce the heat to low and simmer for about 10 minutes until the turnips are soft.
After removing the rough heat, stir with a bar mix (or mixer).
After adjusting the taste with salt, add powdered gelatin, mix it further, and cool it to room temperature.
2 Whip the cream but not quite to soft-peak while cooling the turnips soup
After mixing roughly in addition to (1), pour into a serving cup and chill in the fridge for about 3-4 hours.
3 Make a jelly.
Put water and consomme granules in a pan, turn off the heat when it warms to just before boiling.
Add powdered gelatin and stir until it melts, then transfer to a vat.
After removing the rough heat, put it in the fridge for about 3-4 hours.
4 Just before eating, break the jelly into small pieces with a spoon and place it on the mousse.
Decorate with radishes, dill, micro tomatoes, etc. and you’re done♪