Honey roast parsnip créme brûleé, white chocolate and thyme ice cream with parsnip crisps

Method

Peel and core the parsnips and cut into a 2cm dice. Place on a baking sheet with oil and honey. Cover with the foil, and bake for about 20 minutes at 180°C/350°F/Gas mark 4 until soft. Leave to cool.

Place the cream into a heavy-bottomed pan and bring to the boil. Cream together the eggs and sugar until light and fluffy. Pour over a little of the hot cream mix to 'scald' the egg mix. Add the rest of the cream. In a food processor, blitz together the parsnips and créme brûleé mix, and pass through a fine sieve. Keep working as much of the mix through as possible. Skim off any foam. Pour into ramekins.

Place into a bain-marie, in a warm oven, for about 10-15 minutes.