Jerusalem artichoke ice cream foam and white chocolate
Jerusalem artichoke provides a nice balance in sweetness, and white chocolate is also a good carrier of flavors. In this recipe, the milk is perfumed with Jerusalem artichoke.
Creation by Willem Nuijten, Noble* restaurant, 's Hertogenbosch, the Netherlands.
Makes 900g.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
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.
- Use in a composition with components of banana, yoghurt, and vanilla.
- Use in a composition with components of mango, apricot, and nuts.
- Use in a composition with components of parsnip, avocado, and celery.