Breville JE98XL manual Parsnip, herb and polenta hot cakes, Berry and white chocolate mousse

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Parsnip, herb and polenta hot cakes

Makes 6 servings

Ingredients

2 cups parsnip pulp, strained 2oz (60ml) milk

2 eggs, separated

¼cup (45g) polenta (corn meal)

¼cup (31g) self-rising flour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon cajun seasoning

1 small red bell pepper, finely chopped

1 tablespoon oil

method

1.Combine parsnip pulp, milk, egg yolks, self-rising flour, polenta, thyme, rosemary, cajun seasoning and red bell pepper in a large mixing bowl. Beat egg whites until soft peaks form, fold into parsnip mixture.

2.Heat oil in a large frying pan, drop spoonfuls of mixture into pan. Cook for about 1 minute on each side or until golden.

Serve immediately.

Berry and white chocolate mousse

Makes 6 servings

Ingredients

7oz (200g) white chocolate 7oz (200g) strawberry pulp 7oz (200g) raspberry pulp

3 teaspoons gelatine dissolved in

¼cup hot water

3 egg yolks

10fl oz (300ml) heavy whipping cream

¼cup (26g) confectioners sugar, sifted

2 tablespoons (30ml) Grand Marnier

method

1.Melt chocolate over hot water, cool, being careful not to let it set. Combine strawberry pulp and raspberry pulp, set aside. Combine chocolate, gelatine mixture and egg yolks, whisk until pale and glossy. Beat cream until soft peaks form, fold through chocolate mixture with berry pulp and Grand Marnier. Pour into a bundt cake mold. Refrigerate several hours or overnight.

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