Campbells Recipes - Parsnip and Vanilla Espuma Recipe
Ingredients
- 300g parsnips
- ½ vanilla pod
- 100g butter
- 200g chicken stock (warm)
- 100g full fat milk
- 100g double cream
- 3g sherry vinegar
- Seasoning
Directions
- Peel, core and thinly slice parsnips.
- Place the butter and vanilla in a heavy based saucepan and cook the parsnips slowly until very soft. Approx 40mins.
- Remove vanilla and blitz into a puree in a food processor.
- Add the warm chicken stock, milk and cream.
- Remove from food processor and pass through a sieve into a heavy based saucepan.
- Heat to 60ËC. Add sherry vinegar and season to taste.
- Place into an isi gourmet whip and charge with 2 x n2o charges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 758g | |
| Calories 1168 | |
| Calories from Fat 909 | 78% |
| Total Fat 103.37g | 129% |
| Saturated Fat 64.84g | 259% |
| Trans Fat 0.0g | |
| Cholesterol 289mg | 96% |
| Sodium 1005mg | 42% |
| Potassium 1403mg | 40% |
| Total Carbs 55.2g | 15% |
| Dietary Fiber 13.3g | 44% |
| Sugars 17.5g | 12% |
| Protein 11.91g | 19% |
