Gastronomixs

Jerusalem artichoke ice cream foam and white chocolate

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

Jerusalem artichoke ice cream foam and white chocolate

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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.

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