Gastronomixs

Chilled Jerusalem artichoke espuma

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

Chilled Jerusalem artichoke espuma

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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. 

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