Cardamom cake with parsnip ice cream and fried rosemary

In collaboration with Foodpairing®, the clever chefs at Stockholm’s International Restaurant School created their own surprising vegetable twist on dessert. Who would have imagined that a common root vegetable such as parsnip could be turned into a flavorful ice cream to accompany spicy cardamom cake? Paired together with blueberry coulis and fried rosemary to finish, we certainly weren’t disappointed!

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Cardamom cake with parsnip ice cream and fried rosemary

Parsnip Ice Cream


  • 100 g parsnips, peeled and chopped
  • 200 ml heavy cream
  • 200 ml whole milk
  • 5 whole eggs
  • 50 g granulated sugar
  • a cooking thermometer

Peel and chop the parsnip into small pieces. Combine the milk and heavy cream together with the chopped parsnip in a medium saucepan and boil until the parsnip softens. Transfer the everything to a blender and purée until smooth.

Using a mixer, whip the eggs and sugar together until fluffy. Add ⅓ of the parsnip purée and whip to incorporate.

Transfer the remaining parsnip mixture to a saucepan over low heat and slowly add in the whipped egg-parsnip mixture, stirring gently until the temperature reaches 80ºC/176ºF. Then remove the mixture from heat and sieve. Allow the mixture to cool before transferring it to an ice cream machine. It should take about 20 minutes to turn to ice cream.

Blueberry Coulis


  • 250 g frozen blueberries
  • 50 g granulated sugar

Combine the frozen blueberries and sugar in a saucepan over medium heat. Simmer until the sugar has fully dissolved, about 10 minutes. Pour through a sieve and let cool.

Cardamom Cake


  • 300 ml granulated sugar
  • 100 g unsalted butter
  • 1 whole egg
  • 1 tbsp ground cardamom
  • 100 ml all-purpose flour
  • 2 tbsps baking powder
  • 250 ml sour cream

Preheat the oven to 175ºC/347ºF. Butter a cake pan.

In a mixing bowl, cream the butter and sugar until soft. Add the egg and the cardamom.

In a separate mixing bowl, combine the flour and baking powder. Transfer these dry ingredients to the wet ingredients’ bowl and then add in the sour cream.

Transfer the mixture to the buttered cake pan and bake in the 175ºC/347ºF oven for about 45 minutes, or until golden brown. Once done, remove the cake from the oven and allow to cool.

Fried Rosemary


  • 1 sprig fresh rosemary
  • oil, for frying

Remove the leaves from your sprig of rosemary and fry them lightly in oil. Transfer to a paper towel to absorb excess oil.

Foodpairing® Education Program

This Foodpairing Education Program was established in partnership with the Stockholms Internationella Restaurangskola.

Read more about their Foodpairing project.

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