For the parsnip orange cream, peel the parsnips, cut into small cubes and cook until soft with vanilla sugar, cinnamon stick and orange zest.
Puree and add white chocolate to the warm puree. Fold in whipped cream. For the fruit ragout, briefly sauté the fruit in a saucepan with lemon juice, sugar and cinnamon.
Pour the fruit ragout into glasses, top with the parsnip-orange cream and garnish with filleted oranges.
Preparation Tip:
You can also garnish the parsnip orange cream with chocolate sprinkles, etc.
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