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Jerusalem artichoke crémeux with garam masala

Garam masala, the Indian spice mixture, goes perfectly with the sweet and nutty flavour of Jerusalem artichoke. The crémeux can be poured into any desired mold.

Creation by Erik Hermans, Harvest Coffee Brewers, Rotterdam, the Netherlands.

Makes 550g.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose

Ingredients

300
g
Jerusalem artichoke purée
2
g
garam masala
100
g
cooking liquid from the Jerusalem artichoke
2
g
agar agar
50
g
egg yolk
50
g
crème fraîche
15
g
gelatin leaves, soaked in cold water
50
g
butter
as needed
salt and pepper

Scale recipe

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