Jerusalem artichoke mousse with a tonka bean

The Jerusalem artichoke has an earthy, slightly sweet, and gentle flavour that is enhanced by cooking. Combined with the tonka bean it can be used in both savoury and sweet dishes. 

Creation by Dennis Steenbergen, Simple, Utrecht, the Netherlands.

Makes 400g.

Jerusalem artichoke mousse with a tonka bean

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leaf gelatine



Jerusalem artichoke crème



tonka bean






egg white

Preparation method

  • Soak the gelatin in cold water, warm the Jerusalem artichoke crème, and grate in the tonka bean.
  • Add as much of the tonka bean as you like, and season to taste with salt.
  • Beat the cream, but stop before peaks start to form. Dissolve the gelatin in the warm crème and quickly chill over ice.
  • Fold the crème through the cream and beat the egg whites until firm. Fold the egg whites through the cream mixture.
  • Pour the mousse into silicone moulds and place in the freezer. Allow to freeze completely.
  • Turn out the frozen mousse and place in the refrigerator to defrost.

Serving suggestions

  • As an amuse-bouche or as part of a starter.
  • By adding sugar to this component and not adding the salt it can also be used in a dessert.
  • Use in a composition with components of parsnip. onion, and white cabbage.
  • Use in a composition with components of yoghurt, vanilla, and apricot.

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