Parsnip Bavarois With Rhubarb Compote And Sorrel Granita

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The Perennial Plate


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2 C Heavy Cream

2 C Whole Milk

4 leaves gelatin (or 1 packet)

8 egg yolks

6 small parsnips

60 g sugar (or to taste)

5 stalks rhubarb (cut in medium dice)

1/2 C honey

1 Tablespoon water

1 teaspoon agar agar ( you could use gelatin or nothing at all)

1 C sugar

2 C water

1 bunch sorrel

Juice of 1 lemon

or pinch of citric acid

Ice cubes

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