Gastronomixs

Jerusalem artichoke crisp

This recipe can be used for both sweet and savoury dishes. It is also easy to spread into a desired shape. 

Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Jerusalem artichoke crisp

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Ingredients

500

g

Jerusalem artichokes

50

g

brown caster sugar

75

g

isomaltose

3

g

arrowroot

5

g

xanthan gum

Preparation method

  • Cook the Jerusalem artichokes in the skin and blend to a smooth purée in a blender.
  • Measure 450g of the purée.
  • Dissolve the arrowroot in a little cold water and add to the purée.
  • Then add the isomaltose and brown caster sugar.
  • Heat until the sugars are dissolved.
  • Pour the mixture back into the blender and add the xanthan gum.
  • Blend to a smooth consistency.
  • Spread in a thin layer onto a silicone mat using a template.
  • Bake at 135°C for 45 minutes.

Serving suggestions

  • As part of a sweet composition with components such as yoghurt, chocolate, red berries, or citrus fruits.
  • As a crunchy component of a warm composition with salsify, potato, pickled mustard seeds, and sauerkraut.
  • As a component in a pre-dessert such as a Jerusalem artichoke semifreddo.

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