Jerusalem artichoke ice cream foam and white chocolate
Creation by Willem Nuijten, Vandeijck restaurant, Riethoven, the Netherlands.
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Ingredients
|
250 |
g |
Jerusalem artichoke, peeled |
|
400 |
ml |
milk |
|
200 |
g |
white chocolate |
|
60 |
g |
cocoa butter |
Preparation method
- Combine the Jerusalem artichokes with the milk. Allow to infuse overnight in the Roner water bath at 50°C.
- Measure off 200ml of the milk.
- Melt together the cocoa butter and the butter and mix with the milk.
- Transfer the mixture to a siphon and aerate with two cartridges.
- Pull vacuum in the VacSy (vacuum container with vacuum pump) as you would with chocolate brittle and place in the blast chiller to quickly freeze.
Serving suggestions
- As an amuse-bouche or dessert amuse-bouche.
- As a component of a dessert.