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Parsnip espuma

An extraordinary espuma for a dessert with a parsnip flavour.

Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.

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Allergens and dietary requirements

  • Cow's milk
  • Egg
  • Lactose

Ingredients

1100
g
milk
400
g
parsnip, cut in cubes
150
g
sugar
12
egg yolks
100
ml
whipping cream
6
g
gelatin leaves, soaked in cold water
Recipe for:1450 g

Scale recipe

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