Estée Strooker recipe: Crème caramel of tarragon and parsnip fudge

Cooking at home is something we've all probably done more often than usual lately. But you can also easily raise such a meal to a higher level with the right cookbook. For example with the brand new book Pret à diner by chef Estée Strooker, from which we can share this delicious recipe with you as a foretaste. You have been warned with this one, after this you definitely want more!

If something is called crème caramel of tarragon and parsnip fudge , then it must be feel good, it simply cannot be otherwise. I can't wait to try this irresistible dessert myself.

Ingredients

Servings: 4

creme caramel

• 75 grams granulated sugar (for the caramel) + 65 grams (for the cream)
• 10 sprigs of tarragon, leaves stripped off
• 200 ml milk
• 70 ml whipped cream
• 2 eggs

dragon
The herb tarragon is very popular in French cuisine. The herb has elongated leaves and tastes slightly like anise. Watch out: the taste gets stronger quickly, so be a little cautious about using it. The same goes for dried tarragon.

parsnip fudge

• 1 parsnip, peeled and cut into 1cm slices
• 100 ml whipped cream
• 100ml water
• 100 grams of granulated sugar
• pinch of salt
• 1 lemon, zest and juice

Also needed: small porcelain or plastic molds with a diameter of 6 cm.

Preparation method

Creme caramel

1. Heat a frying pan with 75 grams of sugar for the caramel. Caramelize the sugar in about 5 minutes until golden brown. Do not stir the pan, just roll the pan back and forth a bit. Pour a thin layer of caramel into the molds and let it cool until the caramel is hard.
2. In the meantime, mix the tarragon with the milk, whipped cream, eggs and 65 grams of sugar in a blender. Blend until the cream is green and smooth. Strain the cream. Pour the cream into the hard caramel-bottomed molds.
3. There are two ways to cook the crème caramel:
   1. Oven at 180 °C and place the molds in a water bath, make sure that (only) the molds are submerged in water. Cook them for 40 to 50 minutes until the pudding is set.
   2. Heat the oven on the steam setting to 85 °C. Cover the molds with plastic wrap. Steam the crème caramels in the steam oven for 40 minutes.

parsnip fudge

1. Place the parsnip slices in a saucepan and add the whipped cream and water. Boil the parsnips for 15 minutes.
2. Puree the parsnips together with the whipped cream and water to a smooth cream. Add the sugar and zest and juice of the lemon.
3. Place the parsnip-cream mixture in a frying pan and heat the mixture. Keep stirring regularly as the cream slowly browns and thickens. This will take 15 to 25 minutes, depending on the pan and stove. But it should be a fudge-like brown cream.
4. Before serving, wipe a thick stripe of fudge onto a plate. Remove the crème caramel upside down from the mold so that the liquid caramel is on top. Place it next to the fudge. Repeat for each plate.

TIP : If the fudge starts to curdle, add a little bit of water. Stir it well and your fudge is saved again!

Fancy more of this goodies? Logically.

This delicious recipe can be found in this brand new book Pret à diner by Estée Stooker. It is the personal guide to putting together a menu that will impress your guests. With the recipes and tips from chef Estée Strooker you let everyone enjoy your culinary inspirations to the fullest.

How do you plan the groceries and how do you set the table? In what ways do you serve the dishes: shared dining or a preconceived course menu? You learn to put together a menu from various dishes with different flavors and structures, preferably with seasonal and regional ingredients. In addition, the chapter 'A second life' contains recipes that give leftover ingredients from your dinner a second chance. Also available via Bol.com - €32.50

Chef Estee Stroker
Estée has been at the helm of restaurant 't Amusement in Arnhem since 2011 (mentioned in the Gault Millau and Michelin Guide); where creativity and enjoyment are two key words. In 2018, another store was added in Arnhem: Eetwinkel STROOM. Estée presented several TV programs at 24Kitchen and in 2017 she participated in the NPO documentary De Nieuwe garde. She previously published two cookbooks; Neither meat nor fish and Estée cooks – the new Dutch cuisine .