Gastronomixs

Jerusalem artichoke crémeux with garam masala

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

Jerusalem artichoke crémeux with garam masala

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Ingredients

300

g

Jerusalem artichoke purée

100

g

cooking liquid from the Jerusalem artichoke

50

g

crème fraîche

50

g

butter

2

g

agar agar

5

leaves of

gelatin, soaked

2

g

garam masala

50

g

egg yolk

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 with components such as pork ribs, chicken or other poultry, scallops, pike perch, or cod.

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