Gastronomixs

Jerusalem artichoke and cardamom toffee crème

Creation by Ollie Schuiling, Kasteel Heemstede restaurant, Houten, the Netherlands.

Jerusalem artichoke and cardamom toffee crème

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Ingredients

1

kg

Jerusalem artichokes

1

l

cream

20

whole

cardamom pods

 

 

salt

1

 

lemon, rind

Preparation method

  • Clean the Jerusalem artichokes and cut into pieces. Place in water with a little ascorbic acid to prevent discolouration.
  • Bake in the oven at 160°C until cooked and nicely dried.
  • Boil the milk with the cardamom, salt, and lemon rind. Reduce to 750ml and strain the liquid.
  • Boil the Jerusalem artichokes in this cream for 30 minutes.
  • Pass through a sieve to create a purée.
  • Reduce the cream by half once more and add a little of the cream to the purée to create a smooth consistency. Blend it all to a smooth consistency in a thermo blender.
  • Scoop into the Pacojet cups and freeze.
  • Purée twice more using the Pacojet.

Serving suggestions

  • As a component of a vegetable dish combined with a preparation of cauliflower or artichokes.
  • Or as part of a composition with components such as pork ribs, chicken or other poultry, scallops, pike perch, or cod.

 

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