Ingredients
| 600 g | Jerusalem Artichokes |
| 40 g | shallots |
| 4 g | capers |
| 100 g | cream |
| 10 g | sushi vinegar |
| xanthan gum | |
| To taste | salt |
Preparing the Jerusalem Artichokes
First submerge the Jerusalem artichokes with water and season this with some salt. Boil this for about 30 minutes till they’re really well cooked.
After that take them out of the water and let them cool down for 2 minutes. Now when still hot cut them in half and gently remove the skin from the meat. Keep the meat from later.
Transfer the skins on a silicon sheet and let the dry at 50 degrees Celsius for around 4 hours.
After that heat up some neutral oil till it’s 180 degrees Celsius and fry the skins so they puff up and become nice and crispy. Let them cool down on some kitchen paper and season them with salt. Keep them dry and covered for later.
The Jerusalem Artichoke cream
First cut the shallot in half and clean it. Then slice it in thin slices.
Now pour a drizzle of oil in a pan and glaze the shallot on a low heat. Don’t let it color.
Once the shallot is glazed and softened add the cappers, 400 grams of the cooked and cleaned Jerusalem artichoke meat and the cream. Bring this to a boil. Then blend it till smooth.
After that give it a taste and when necessary add the sushi vinegar to balance the fattiness in the cream. Also season it with salt.
Then add a knife tip of Xanthan gum and blend it for another minute. The Xanthan gum will prevent the cream from leaking any liquid once plated.
Now the cream is ready to be served! You can plate it straight away or fill a mold like I did. Once the mold is filled let it freeze till solid and then gently remove it from the mold.
Then let the cream defrost on the plate and while it’s covered gently heat it up at 70 degrees Celsius.
Wanna try it yourself? You’ll find it in our webshop!
