Honey roast parsnip créme brûleé, white chocolate and thyme ice cream with parsnip crisps

Honey roast parsnip créme brûleé, white chocolate and thyme ice cream with parsnip crisps

Method

Peel and core the parsnips and cut into a 2cm dice. Place on a baking sheet with oil and honey. Cover with the foil, and bake for about 20 minutes at 180°C/350°F/Gas mark 4 until soft. Leave to cool.

Place the cream into a heavy-bottomed pan and bring to the boil. Cream together the eggs and sugar until light and fluffy. Pour over a little of the hot cream mix to 'scald' the egg mix. Add the rest of the cream. In a food processor, blitz together the parsnips and créme brûleé mix, and pass through a fine sieve. Keep working as much of the mix through as possible. Skim off any foam. Pour into ramekins.

Place into a bain-marie, in a warm oven, for about 10-15 minutes.

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