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Jerusalem artichoke namelaka

Namelaka is Japanese for 'very tender' and is a name conjured up by the patissier Frédéric Bau for the new structure he created. Takis Panagakis has created a component of Jerusalem artichoke with a similar structure. 

Creation by Takis Panagakis, Elea restaurant, Rijswijk, the Netherlands.

Makes 1500g.

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Allergens and dietary requirements

  • Soy
  • Cow's milk
  • Lactose

Ingredients

18
g
gelatin leaves, soaked in cold water
400
g
Jerusalem artichoke, cut in brunoise
400
g
milk
400
g
whipping cream
100
g
sugar
300
g
dark chocolate, Ecuador

Scale recipe

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