Jerusalem artichoke semifreddo
Jerusalem artichoke is a perfect ingredient to use for sweet dishes especially in combination with brown sugar, maple syrup, or honey.
Jerusalem artichoke is rich in the carbohydrate inulin, which is converted by heating into fructose.
Creation by Gijs Kemmeren, Gkfoods, Raamsdonksveer, the Netherlands.
Makes 800g.
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Ingredients
|
300 |
g |
Jerusalem artichokes |
|
25 |
g |
brown caster sugar |
|
150 |
g |
sugar |
|
50 |
g |
water |
|
300 |
g |
whipping cream |
|
75 |
g |
egg whites |
|
3 |
g |
leaf gelatin |
Preparation method
- Cook the Jerusalem artichokes in the skin and blend to a smooth purée in a blender.
- Soak the gelatine in cold water.
- Measure 250g of the purée and dissolve the caster sugar and soaked gelatin in the warm purée.
- Heat the water and the sugar to 115°C.
- Meanwhile, beat the whipping cream until it has the consistency of yoghurt.
- Beat the egg whites until they are airy, pour over the hot sugar syrup, and beat until cooled down.
- Mix the cooled Jerusalem artichoke purée with the cream and fold through the egg whites.
- Pipe into the desired shape and place in the freezer.
- Allow to cool to a few degrees below freezing (semifreddo means half frozen) before transferring.
Serving suggestions
- As a basis for a pre-dessert with a Jerusalem artichokes crisp and a parsnip and lime crème.
- Use in a composition with components of chocolate, sea buckthorn, and lemon.
- Use in a composition with components of yoghurt, rose hip, parsnip.