Jerusalem artichoke semifreddo
Jerusalem artichoke is a perfect ingredient to use for sweet dishes especially in combination with brown sugar, maple syrup, or honey.
Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.
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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 |
|
1 |
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.
- As part of a sweet composition with components of chocolate, yoghurt, parsnip, citrus fruits, sea buckthorn, or rose hip.