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Receta Campbells Recipes - Parsnip and Vanilla Espuma
by Charlie Hamilton

Campbells Recipes - Parsnip and Vanilla Espuma

Sweet and Savoury variation of a popular Espuma dish.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 1

Va Bien Con: a glass of wine

Ingredientes

  • 300g parsnips
  • ½ vanilla pod
  • 100g butter
  • 200g chicken stock (warm)
  • 100g full fat milk
  • 100g double cream
  • 3g sherry vinegar
  • Seasoning

Direcciones

  1. Peel, core and thinly slice parsnips.
  2. Place the butter and vanilla in a heavy based saucepan and cook the parsnips slowly until very soft. Approx 40mins.
  3. Remove vanilla and blitz into a puree in a food processor.
  4. Add the warm chicken stock, milk and cream.
  5. Remove from food processor and pass through a sieve into a heavy based saucepan.
  6. Heat to 60˚C. Add sherry vinegar and season to taste.
  7. Place into an isi gourmet whip and charge with 2 x n2o charges.