4 ¾ fl ozofheavy creamWhipped cream won't form peaks if you use low-fat cream
2yellow curryor another spice blend: tikka masala, garam masala
3egg whites
Kitchen utensils
electric mixer
mixing bowl
Maryse
Instructions
Creamy soup
Before you start preparing the soup, chill all the utensils you’ll need for the mousse: whipping cream, mixing bowl, and whisks. It’s important that they’re very cold so the mousse sets properly.
Slice the onion and sauté it over low heat with the butter in a casserole dish.
Meanwhile, peel the parsnips and potatoes. Grate the potatoes, and cut the parsnips into cubes about 2 cm in size. Add them to the pot with the onion.
Cook for 5 minutes, stirring occasionally. Pour the water into the pot, cover, and cook for 30 minutes.
When the cooking time is up, remove the pot from the heat and let it cool slightly, then blend until you have a smooth soup. Season with salt and pepper to taste. Set aside.
Foam and assembly
Place the egg whites in a mixing bowl (you can use the yolks for another recipe). Add salt and beat until stiff peaks form.
Next, prepare the curry whipped cream: take the utensils and whipping cream out of the fridge and pour them into a well-chilled mixing bowl. Add the curry powder and whip the mixture with a cold whisk until it thickens. Don’t overdo it, or the cream will curdle.
Gently fold the whipped cream into the beaten egg whites. Refrigerate the mousse so it’s nice and cold when you’re ready to serve it (otherwise it will lose its shape more quickly).
Remove the skin from the chorizo and cut it into small cubes.
Just before serving the soup, melt the diced chorizo in a skillet over low heat for about 5 minutes, so that it renders its fat and becomes nice and crispy.
Divide the soup among several bowls or soup plates, and place a scoop of curry mousse on top of each one. Top the mousse with a few cubes of chorizo and serve immediately.