Gastronomixs

Jerusalem artichoke milk foam

Jerusalem artichoke milk foam

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Ingredients

10

 

Jerusalem artichokes

500

ml

whole milk

Preparation method

  • Thoroughly wash the Jerusalem artichokes and remove the skin. For this preparation we only use the skin. The rest of the tuber is used in a different preparation.
  • Allow the skin to soak in the whole milk at 60°C for thirty minutes.
  • Strain and froth up with a hand-held mixer just before serving.

Serving suggestions

  • As a finishing touch for soups such as wild mushroom soup, potato soup, or celeriac soup.
  • As a finishing touch to turn a bouillon of game or truffle, or a clear chanterelles soup into a type of cappuccino.
  • Serve as part of a starter, entremets, or main course with components such as pork ribs, chicken or other poultry, scallops, pike perch, or cod.

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