Gastronomixs

Jerusalem artichoke crémeux with garam masala

Garam masala, the Indian spice mixture, goes perfectly with the sweet and nutty flavour of Jerusalem artichoke. The crémeux can be poured into any desired mold.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Makes 550g.

Jerusalem artichoke crémeux with garam masala

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Ingredients

300

g

Jerusalem artichoke purée

2

g

garam masala

100

g

cooking liquid from the Jerusalem artichoke

2

g

agar agar

50

g

egg yolk

50

g

crème fraîche

15

g

leaf gelatin, soaked

50

g

butter

As needed:

 

salt and pepper

Preparation method

  • Mix the purée, garam masala, cooking liquid, and agar agar in the thermo blender and heat to 100°C for three minutes.
  • Add the egg yolks and allow them to cook.
  • Add the crème fraîche and gelatin and allow to cool to about 50°C.
  • Add the butter, season to taste, and pour into moulds.

Serving suggestions

  • Serve as part of a starter, entremets, or main course.
  • Use in a composition with components of pork rib, eggplant, and bell pepper.
  • Use in a composition with components of scallop, celery, and fennel.
  • Use in a composition with components of guinea fowl, parsnip, and nuts.

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