Parsnip and celeriac crème brulée
Course: Starter, ApetizerCuisine: Medittarenean
Servings
4
Preparation
10
minutesCooking time
1
hourCoagulation time
2
hourTotal time
1
hour10
minutesI love the combination of savory and sweet. And I really like to surprise guests with a combination that they absolutely do not expect. And this crème brulée ‘ticks all those boxes’. It was a big hit at the restaurant’s Christmas dinner. And it might as well be at your home.
Ingredients
75 gram celeriac
75 gram parsnip
75 ml plant based milk
175 ml plant based cream
3 table spoon applesauce (needed for coagulation, as a substitute for egg yolk)
salt and freshly ground black pepper
light brown caster sugar
cream brulée burner
Cooking time
- Cut the celeriac and parsnip into cubes and cook it in the milk and cream until tender. With the lid on the pan, let as little moisture evaporate as possible.
- Puree the celeriac and parsnip in the food processor and season with salt and especially ground black pepper. Add the applesauce and mix it in well.
- Pour the cream into the ramekins or small baking dishes. Place them in a large baking dish that you fill with hot water. The water should reach three-quarters of the ramekin. Place in the oven and let them solidify for 45 minutes.
- Remove them from the oven and place the ramekins on the counter first to come to room temperature. And then in the refrigerator to cool down.
- Remove them from the refrigerator and put a layer of 0.3 mm caster sugar on the cream. Burn from the outside in with your burner until the sugar is melted and caramelized. Once it has hardened after a few minutes, you can serve the crème brulée.
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