The pressure of MasterChef can really affect your confidence and the decisions you make. When I was tasked with the challenge of cooking French, I immediately thought of patisseries! My favourite!
I also had an ice cream up my sleeve which I wanted to make – Parsnip Ice Cream! I normally make the Parsnip Ice Cream with a Chocolate Ganache Tart. The rich sweet chocolate offsets the parsnip ice cream perfectly!
And what could be more French than a Chocolate Ganache Tart? However, doubt set in! I felt I had already cooked a tart on the show (the Lemon Tart on the first episode), so I should do something else. And then I remembered the Croquembouche that was made on last year’s show. I was inspired to make profiteroles to go with the Parsnip Ice Cream. The only thing is, that I had never made profiteroles before – eek – who decides to make profiteroles for MasterChef when they have never cooked them???
In addition to that, I split the judges with my onion ice cream in the last round, and therefore I momentarily became not so confident about my Parsnip Ice Cream! Hence the dilemma of what ice-cream I was making! Oh dear!
I managed to stay in – because I had pushed myself, and some of the elements worked. In the 1 hour 10 that I had to cook, I made choux buns, a crème patisserie, an ice-cream, a caramel sauce, a chocolate sauce and spun sugar – all in 1 hour 10 – crazy!
The lesson I learned from this round is that I need to have more confidence in my dishes, and not cook dishes I have never cooked before on national TV!
Below is what I should have made! Chocolate Ganache Tart with Parsnip Ice Cream – Enjoy!
Oh, and if you are in London, and fancy some good French Bistrot food at a reasonable price, I would definitely recommend Bistrot Bruno Loubet – an amazing chef, and delicious food.
Chocolate Ganache Tart with Parsnip Ice Cream
The tart in the picture got a little bashed on the journey to a BBQ, but it still tasted delicious, and was the first dessert to disappear!
Chocolate Ganache Tart: Use a 9″ Tart Tin
For the Sweet Crust Pastry:
120g unsalted butter
75g icing sugar
3 egg yolks
250g plain flour
Use the instructions as per the Lemon Tart Recipe to make the sweet crust pastry.
For the Chocolate Ganache Filling:
500g Double cream
50g liquid glucose
500g chocolate (minimum 60% cocoa), cut into small pieces
60g unsalted butter
In a saucepan bring the cream and glucose to the boil. Gradually pour this over the chocolate, stirring constantly. Then add the butter, continuing to stir. Pour the filling into the prepared pastry case, and leave to set in the fridge for a minimum of 30 minutes.
For the Parsnip Ice Cream:
325g parsnip, roughly chopped
5 egg yolks
100g caster sugar
Put the parsnips, milk and cream in a saucepan, and bring to the boil, and cook the parsnips until they are tender. Drain through a fine sieve, keeping the milk and cream. Place the parsnips in a liquidiser and blend until smooth. Combine the egg yolks and ugar. Gradually add in the reserved milk and cream. Return to a saucepan and cook gently over a low heat, stirring continuously until the right consistency. Add the rest of the parsnip puree and mix thoroughly. Cool down, and place into an ice-cream machine and churn until frozen.