Instructions: Peel and chop parsnips.

Place the parsnip and stock in a pot, bring to the boil, cover and simmer (steam) gently, stirring regularly until parsnips are tender.

Puree parsnips and liquid in a vitamiser until smooth. Add eggs and process again for about 30 seconds. Quickly blend in cream and season mixture.

Grease 6 individual heatproof moulds, spoon in puree to fill, cover each mould with foil and steam or cook in a bain marie until mousse set. About 40 minutes.

Allow to rest for 5 minutes then turn out gently.

Serve hot.

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