Parsnip Custard

SAVORY

May 21

Green Apple, Olive Oil, Lemon Gel, Puffed Rice, Fried Parsnip

Chef Shi Mei of Lenox Sophia | Boston

INGREDIENTS

Custard Base:
50 grams butter
150 grams sliced yellow onion
500 grams peeled and diced parsnip
250 grams diced cauliflower
100 grams white wine
800 grams whole milk
200 grams buttermilk
Parmesan rind
Bay leaf
Grated nutmeg
Kosher salt

Lemon Gel:
120 grams granulated sugar
6 grams agar agar
300 grams Meyer lemon juice

Puffed Rice:
Oil for frying
25 grams wild rice

Fried Parsnip:
Oil for frying
50 grams thinly sliced parsnip

To Assemble and Serve:
Yield: 1 serving
1 sheet gold gelatin, bloomed
Shaved green apple
Extra virgin olive oil
Finishing salt

METHOD

For the Custard Base:
In a sauté pan over medium heat, melt butter. Add onion and vegetables. Sweat until onions are soft and translucent. Deglaze pan with wine. Cook until liquid is reduced by half. Add milk, buttermilk, parmesan rind, and bay leaf. Continue to cook until vegetables are soft. Discard rind, then transfer mixture to a Vitamix Commercial blender. Purée until smooth. Taste and adjust seasoning with nutmeg and salt. Transfer to an airtight container and refrigerate.

For the Lemon Gel:
In a saucepan over medium-high heat, bring sugar and 300 milliliters water to a boil. Once boiling, whisk in agar agar until fully dissolved. Cook 5 minutes, stirring constantly. Let cool, then stir in lemon juice. Transfer to an airtight container and refrigerate until just chilled. Transfer mixture to a Vitamix Commercial blender and blend until smooth. Return mixture to an airtight container and refrigerate.

For the Puffed Rice:
In a heavy bottomed saucepan over medium-high flame, heat oil to 375°F. Add rice and fry until puffed up, stirring constantly. Using a slotted spoon, transfer rice to a paper towel-lined plate to drain. Set aside.

For the Fried Parsnip:
In a heavy bottomed saucepan over medium-high flame, heat oil to 300°F. Fry parsnip until crisp. Using a slotted spoon, transfer parsnip to a paper towel-lined plate to drain. Set aside.

To Assemble and Serve:
In a saucepan over medium heat, bring 200 grams Custard Base to 149°F. Stir in bloomed gelatin. Transfer mixture to a serving vessel and refrigerate until set. Garnish with desired amount green apple, Puffed Rice, and 1 piece Fried Parsnip. Drizzle with olive oil. Finish with 1 dot Lemon Gel and a sprinkle of salt.

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