Parsnip with Old Winchester, hazelnut and onion brioche
Ingredients
Store Cupboard
- 250g of whole blanched hazelnuts
- 8g of sea salt
- 2g of sea salt
- 1 1/2 bronze gelatine leaves, soaked in cold water
- 250g of T55 flour
- 6g of salt
- 25g of sugar
- 7g of fresh yeast
- 135g of eggs, (approx. 2 large eggs)
- 1 egg, beaten with a pinch of salt for egg wash
- 45g of sugar
- 6g of pectin
- 4 bronze gelatine leaves, soaked in cold water
- 3 1/2 bronze gelatine leaves, soaked in cold water
- 2g of salt
- Maldon salt
- 5g of sea salt
- 20g of hazelnuts, halved and toasted
Oils & Vinegars
- 10g of hazelnut oil
- 12ml of rapeseed oil
- vegetable oil, for deep-frying
- 10g of hazelnut oil
Fruit & Vegetables
- 250g of parsnip, peeled and diced into 2cm cubes
- 625g of white onion, finely sliced
- 12 garlic cloves, finely sliced
- 1 parsnip, peeled
- 20 baby parsnips, peeled
Dairy
- 25g of butter
- 125g of whipping cream
- 12ml of milk
- 125g of butter, softened
- butter, melted
- 500g of whipping cream
- 50g of butter
- 100g of Old Winchester cheese, grated
- 100g of caramelised onions
- 200g of Old Winchester cheese, grated
Salad & Fresh Herbs
- thyme leaves
- 7g of thyme
- 1 sprig of thyme
- 1 tbsp of thyme leaves
- nasturtium leaves
Beverages
- 90ml of Madeira
- 1l water
Speciality Ingredients
- 10g of ultratex