Parsnip Crème brûlée with carrot & tarragon sorbet
Parsnip has been used as a vegetable since antiquity and was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots.
It was used as a sweetener before the arrival in Europe of cane sugar.
It was introduced into the United States in the nineteenth century.
For the parsnip crème brûlée:
50gr. whole milk ( ½ cup) 150gr. heavy cream (1 ½ cups) 2 egg yolks 1/3 c. brown sugar 50gr. Parsnip purée (1 parsnip, peeled and cubed + 125ml milk + 1 tbsp. sugar + 2 orange zest)
- Place the diced parsnip into a saucepan and cover with cold water. Bring to a quick boil, drain and refresh.
- Place the blanched parsnip back into the saucepan and add the milk, sugar and orange zest. Bring to a simmer and gently cook until the liquid is totally evaporated.
- Purée the parsnip. Turn the oven to 325ºF.
- Beat the egg yolks and sugar in a large mixing bowl until smooth and slightly pale.
- In a saucepan or a microwave, warm the cream and the milk. Pour the hot liquid on the egg/sugar mixture, add the parsnip purée and mix well.
- Pour the mixture directly into ramekins and place on a deep baking dish.
- Pour hot water into the baking dish so that is it half way up the ramekins.
- Bake until they are just set (15-20 mns) and cool immediately.
- Place in the fridge until completely set and cooled. To brûlée the crème: dust first with a little icing sugar to absorbe any remaining moisture from the top, then sprinkle with a little granulated sugar. Using a (plumber) blow torch, caramelize the crème by moving the flame in a circular motion 1 inch away from the layer of sugar, gently melting it first. By always moving the flame, the sugar with eventually evenly caramelized.
For the carrot & tarragon sorbet:
200gr sugar 200gr water 2 tbsp. honey 2 branch of fresh tarragon or 1 tsp. dry tarragon 1 tbsp. lemon juice 2 gelatine leaves (optional) 325gr carrot juice 125ml Orange juice
- Combine the water with the sugar and honey and bring to a boil. Simmer for 2 minutes to completely dissolve the sugar. Add the tarragon and the softened gelatine (optional), mix well and steep for 5 minutes. Strain thought a fine sieve.
- Add the carrot and orange juice and allow cooling.
- Pour into an ice-cream maker. Follow manufacturer direction to make the sorbet.
Also featured on CBC Homestretch with Doug Dirks & Jenny Howe