This sounds wonderful. At some point I may try to work up a nondairy/nonwheat version. (It obviously won't be anywhere near as nice, but I'm allergic to casein and gluten, so I don't have a whole lot of choice.)

I once made a parsnip mousse/soufflé sort of thing from a medieval cookbook (probably "To the King's Taste", by Lorna Sass). Several people asked me what it was and made frowny-faces when I told them, but the whole thing was gone within about 1 minute after I put it on the table. I'm not sure what it is about parsnips, but they certainly are pleasant. (Also somewhat toxic, but we don't eat large quantities of them, so it probably isn't an issue.)

I must thank nancylebov for pointing me to this posting.