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Jerusalem artichoke caramel

Due to the inulin in the Jerusalem artichoke, it caramelises beautifully with a very refined texture and flavour.

Creation by Jeroen Achtien, Inter Scaldes**, Kruiningen, the Netherlands.

Makes about 350g.

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Allergens and dietary requirements

  • Vegan

Ingredients

10
kg
Jerusalem artichoke juice (cooked and sieved)
50
g
castor sugar
5
g
salt

Scale recipe

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