Jerusalem artichoke and cardamom toffee crème

During the cooking of the Jerusalem artichoke, the flavors concentrate and the sugars caramelize. With the addition of sugar, you could also use it as a dessert component.

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

Makes 1kg.

Jerusalem artichoke and cardamom toffee crème

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Jerusalem artichokes






cardamom pods



lemon, rind

As needed:



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.
  • Use in a composition with components of pheasant, red cabbage, and green herbs.


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