Campbells Recipes - Parsnip and Vanilla Espuma

Directions

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.