Gastronomixs

Sweet parsnip foam

Parsnip is great to use in sweet preparations.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Sweet parsnip foam

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Ingredients

800

g

parsnip purée

200

g

cream

3

g

agar agar

40

g

corn starch

175

g

egg yolk

175

g

sugar

200

g

cream

 

 

lemon juice

Preparation method

  • Dissolve the corn starch in a little cold water to create a liquid paste.
  • Bring the 200g cream, parsnip, corn starch, and agar agar to the boil.
  • Stir regularly so that the parsnip does not burn to the bottom of the pan.
  • Cook for one minute and remove from the heat.
  • Do not drain and continue to stir occasionally as the parsnip can still burn to the bottom of the pan.
  • Mix the sugar and egg yolk together in a bowl and heat up in a bain-marie.
  • Beat lightly until the temperature reaches approximately 50°C and the mixture becomes foamy.
  • Add the parsnip mixture and stir well for about two minutes.
  • This should result in a smooth and somewhat thick mixture.
  • Cover and refrigerate until completely chilled.
  • Measure 700g of the parsnip mixture and add the 200g chilled cream.
  • Season to taste with lemon juice.
  • Pour into a siphon and charge with two cartridges (based on a one-litre bottle).
  • Return to the refrigerator and shake well before use.

Serving suggestions

  • As part of a dessert with components of red fruit, apple, or pear.
  • As part of a pre-dessert with a hazelnut crumble and dried quince.

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