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Jerusalem artichoke and cardamom toffee crème

During the cooking of the Jerusalem artichoke, the flavors concentrate and the sugars caramelize. With the addition of sugar, you could also use it as a dessert component.

Creation by Ollie Schuiling, Kasteel Heemstede*, Houten, the Netherlands.

Makes 1kg.

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Allergens and dietary requirements

  • Cow's milk
  • Lactose
  • Vegetarian

Ingredients

1
kg
Jerusalem artichoke
1
l
whipping cream
20
cardamom pods
1
lemon, peel
as needed
salt

Scale recipe

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