Gastronomixs

Jerusalem artichoke ice cream

Creation by Willem Nuijten, Vandeijck restaurant, Riethoven, the Netherlands.

Jerusalem artichoke ice cream

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Ingredients

250

g

milk

250

g

whipping cream

200

g

sugar

150

ml

egg yolks

1

tsp

Cortina

400

g

Jerusalem artichoke purée

Preparation method

  • Blend together all the ingredients except the Jerusalem artichoke purée in a Thermomixer at 80°C.
  • Mix in the purée and fill a Pacojet cup.

Serving suggestions

  • As an ice cream to go with a dessert.
  • As part of an amuse-bouche of desserts.

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