Parsnip panna cotta, sea buckthorn compote, comté crumble

Preparation time: 120 min

Preheat your Oven at 375 °F

• Parsnip Panna Cotta

  Cook the parsnip slices in the boiling milk for about seven minutes.

  Place the milk and parsnips in a blender, remove 500 ml of parsnip purée and add the rehydrated gelatine, mix well and leave in the fridge for five minutes.

  Add the yoghurt and mix again, followed by the whipped cream, and fill your black terracotta ramekins.

• Comté crumble

  Pour the flour, salt, pepper, grated Comté cheese and cold cubed butter into a mixer bowl (ideally).

  Knead the mixture with the hand of the mixer for 2-3 minutes, until you reach the sanding stage. Continue mixing, keeping an eye on the mix.

  Once you've reached a crumbly consistency, you can stop mixing. Pour the crumble onto a baking tray and bake three times in succession for 5-6 minutes. Each time, take the time to mix it before putting it back in the oven. Allow to cool before serving.

• Argousier compot

  Pour the honey, rosemary thorns and sea buckthorn berries into a saucepan and bring to a gentle simmer.

  Once it's the way you like it, season with salt and pepper if necessary.