Gastronomixs

Jerusalem artichoke sorbet

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Jerusalem artichoke sorbet

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Ingredients

600

g

Jerusalem artichoke purée

500

g

water

250

g

brown caster sugar

1

pinch of

salt

Preparation method

  • Measure all the ingredients and put them in a pan of a suitable size.
  • Bring to the boil and cook briefly.
  • Allow to cool.
  • Churn in an ice cream machine to create a sorbet.

Serving suggestions

  • As a component of a dessert with citrus fruits and ginger beer.
  • Combined with baked Jerusalem artichoke skins.

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