Parsnip espuma
An extraordinary espuma for a dessert with a parsnip flavour.
Creation of Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.
Makes 1450g.
Allergens and dietary requirements
- Egg
- Cow's milk
- Lactose
Ingredients
1100
g
milk400
g
parsnip, cut in cubes150
g
sugar12
egg yolks100
ml
whipping cream6
g
gelatin leaves, soaked in cold water