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, GK Foods, Raamsdonksveer, the Netherlands.
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 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
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.