Gastronomixs

Chilled Jerusalem artichoke espuma

Creation by Ollie Schuiling, restaurant Schloss Schauenstein, Fürstenau, Switzerland.

Chilled Jerusalem artichoke espumaEnlarge

Ingredients

300

ml

Jerusalem artichoke juice (cooked and sieved)

200

ml

milk

3

leaves of

gelatin

 

 

salt

 

 

lemon juice

Preparation method

Serving suggestions

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