Gastronomixs

Parsnip and vanilla espuma

Parsnip has a lightly sweet taste and the addition of the vanilla gives the espuma a surprising twist. The foam combines well with lightly sweet shellfish and crustaceans. 

Creation by Roy Ellenbroek, Herberg de Zoelensche Brug, Zoelen, the Netherlands.

Parsnip and vanilla espuma

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Ingredients

500

g

parsnips

500

ml

milk

1

pod

vanilla (seeds)

50

g

pro espuma

 

 

salt

 

 

pepper

Preparation method

  • Bake the parsnip in aluminium foil in the oven at 200°C with oil, salt, and pepper.
  • Scrape off the peel and remove the stalk.
  • Put all the ingredients together in a blender and blend until you have a thin paste.
  • Add more milk if needed (add an additional 5g of pro espuma for each extra 100ml of milk).
  • Pass the mixture through a fine-meshed sieve and pour into a siphon.
  • Charge with two cartridges and shake well.

Serving suggestions

  • With a starter or entremets with grilled scallops.
  • As a foam on top of an almond soup.

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