Gastronomixs

Jerusalem artichoke namelaka

Namelaka is Japanese for 'very tender' and is a name conjured up by the patissier Frederique 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.

Jerusalem artichoke namelaka

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 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

400

g

milk

100

g

sugar

400

g

cream

400

g

Jerusalem artichoke, brunoise

6

leaves of

gelatin

300

g

dark chocolate (Ecuador)

Preparation method

  • Soak the gelatin in cold water.
  • Cook the Jerusalem artichoke with the milk and cream until soft.
  • Place the mixture in a thermo blender together with the sugar.
  • Blend to a smooth consistency.
  • Add the dark chocolate and soaked gelatin and blend to a smooth mixture.
  • Place in the refrigerator to set.
  • In the photograph, the namelaka has been coated with caramelised Jerusalem artichoke skins.

Serving suggestions

  • As a component in a dessert with berries and mascarpone.
  • As part of an amuse-bouche or selection of friandises with truffle and raw mushrooms.

Previous page