Chilled Jerusalem artichoke espuma
Creation by Ollie Schuiling, restaurant Schloss Schauenstein, Fürstenau, Switzerland.
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Ingredients
|
300 |
ml |
Jerusalem artichoke juice (cooked and sieved) |
|
200 |
ml |
milk |
|
3 |
leaves of |
gelatin |
|
|
|
salt |
|
|
|
lemon juice |
Preparation method
- Soak the gelatin in cold water.
- Heat the milk and dissolve the soaked gelatin in it.
- Add the Jerusalem artichoke juice and season to taste with salt and the lemon juice.
- Transfer the mixture to a siphon and aerate with one cartridge.
- Refrigerate.
Serving suggestions
- Delicious in combination with cauliflower and artichoke dishes.