Gastronomixs

Jerusalem artichoke bonbon with truffle

Creation by Maurits van der Vooren, Latour* restaurant, Noordwijk, the Netherlands

Jerusalem artichoke bonbon with truffle

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Ingredients

500

g

Jerusalem artichokes

100

g

cream

250

g

chicken stock

As needed:

 

salt and pepper

18

g

vegetal (gelatin of vegetable origin)

400

g

truffle water

100

g

chicken stock

17.5

g

vegetal

1.2

g

Bronze powdered food colouring

Preparation method

  • Peel and slice the Jerusalem artichokes.
  • Place the Jerusalem artichokes, cream, chicken stock, pepper and salt in a pot and bring to the boil. Allow to simmer for about twenty minutes.
  • Ensure that you keep about 500g of the base and add the 18g of vegetal.
  • Bring the whole to a boil in a thermo blender and pour into the desired mould (here it is poured into a pear-shaped mould). Refrigerate until chilled. Place in the freezer with a cocktail stick for about an hour.
  • Combine the truffle water with the chicken stock and reduce to approximately 250ml. Add the 17.5g of vegetal and bring to the boil. Add the food colouring.
  • Dredge the Jerusalem artichoke base through the jelly once and place it on a grill. Allow to reach room temperature.

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.
  • As a vegetarian amuse-bouche or aperitif. Finish with a little Tahoon Cress and hazelnuts.

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