Set an immersion circulator to 140°F (60°C) and allow the bath to reach temperature.

Combine the water, sucrose, glucose syrup, corn syrup, salt, high-acyl gellan, sodium citrate, and malic acid in a saucepan or Thermomix, then heat and blend until the sugars fully dissolve and the gellan fully hydrates.

Lightly peel the parsnip, removing only the thin exterior skin while preserving the aromatic outer cortex.

Blend the peeled parsnip into a smooth, fine pulp only after the base has fully cooled.

Transfer the blended parsnip pulp into a 100-micron filter bag and distribute it evenly to ensure uniform extraction.

Place the cold sorbet base and the sealed parsnip filter bag into a chamber-vacuum pouch and pull a full vacuum to remove air and ensure complete contact.

Cook the sealed pouch in the 140°F bath for 6 hours.

Immediately arrest cooking by placing it in an ice bath and resting it overnight 8-12 hours.

After resting, strain the clear sorbet base through I fine mesh strainer, remove the parsnip filter bag and use both hands to press the parsnip firmly inside its filter bag to extract all yellow aromatic liquid without tearing the filter bag.

Combine the clear sorbet base and the pressed aromatic fraction, and whisk until fully uniform.

Degas the base in a chamber vacuum sealer (optional but recommended) using smaller portions to remove air bubbles and control overrun.

Chill the base thoroughly to sub 45º to decrease churn time.

Churn the cold base in your ice-cream machine until it reaches a smooth sorbet texture with the overrun you prefer. The overrun is correct when the color transforms from pale yellow to stark white in color.

Transfer the sorbet to a container and freeze to harden before serving.