Oliebol with parsnip

Name: Oliebol with parsnip
Ingredients: 500 g Parsnip; 3 Cream 35%; 2 units.items Star anise; 2 units.items lemongrass stalks; 2 units.eetlepel Maple syrup; 2 units.eetlepel Honey; 200 g Whipped cream; 3 units.eetlepel Mascarpone; 25 g White chocolate; 250 g Milk; zest of 1 lime; 25 g Egg white; 5 g Salt; 50 g mozzarella, diced; 25 g Sugar; 15 g Fresh yeast; 25 g Egg yolk; Oudwijker Colosso; 250 g flour, sifted

Oliebol with parsnip and Oudwijker colosso, made by one of the students of ROC de Friese Poort.

Ingredients

500gParsnip

3Cream 35%

2units.itemsStar anise

2units.itemslemongrass stalks

2units.eetlepelMaple syrup

2units.eetlepelHoney

25gWhite chocolate

zest of 1 lime

200gWhipped cream

3units.eetlepelMascarpone

250gMilk

25gEgg white

5gSalt

25gSugar

15gFresh yeast

25gEgg yolk

250gflour, sifted

50gmozzarella, diced

Oudwijker Colosso

Preparation

Cook the parsnip with all ingredients except the white chocolate until done.
Add the white chocolate last.
Remove the lemongrass and star anise, blend finely in the thermoblender, and strain.

Whip the cream and stir in 3 tablespoons of mascarpone.

Heat the milk to 38°C and dissolve the yeast in it.
Add the flour and stir until smooth. Add salt and sugar and mix well.
Add salt and sugar and mix well. Add the egg yolk.
In another bowl, beat the egg white until stiff. Mix the egg white with the rest of the batter.
Let the batter rise for 30 minutes in a bowl covered with a warm cloth.
Use an ice cream scoop to drop the oliebollen into the heated oil at 180°C.
Fry the oliebollen until nicely browned and airy.
Let the oliebol cool down.

Make a hole in the oliebol and fill with the parsnip cream.
Place in the center of the plate and pipe nice dollops of mascarpone cream next to it.
Cut the Oudwijker colosso into pieces and place between the dollops of cream.
Roast some pieces of chocolate in the oven at 180°C for 10 minutes until nicely browned and place them on the dish.
Finish with atsina cress and some grated lime zest.