Tiramisu with parsnips, pistachio cream, and coffee jelly.

Soak the gelatin sheets in ice water to hydrate them. Clean the parsnips and boil them in water with the skin for about 1 hour.

Remove the skins using a small knife, dry them in the oven for 2 hours at 50°C on a baking sheet lined with parchment paper. Fry the skins for a few seconds in sunflower oil at 180°C, then sprinkle with a little cocoa powder.

Blend the parsnip flesh, add the cream cheese and mix. Whip 200g of cream with powdered sugar, then gently fold it into the mixture.

Heat 3 tablespoons of this mixture with 4 g of gelatin. Return to the preparation and keep in the fridge for a minimum of 2 hours.

Heat in a saucepan the coffee with 5 g of sugar and 2.5 g of gelatin, then refrigerate for a minimum of 2 hours. Heat 200 g of liquid cream, mix with the sugar and the egg yolks. Add the pistachio paste and 2 g of gelatin, then refrigerate for a minimum of 2 hours.

To finish, in a martini glass, layer the pistachio cream, coffee jelly, and parsnip mousse. Sprinkle with cocoa powder and garnish with parsnip chips.