Gastronomixs

Jerusalem artichoke soufflé

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands

Jerusalem artichoke soufflé

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Ingredients

280

g

Jerusalem artichoke purée

70

g

butter

80

g

flour

250

g

whipping cream

150

g

whole milk

5

 

egg yolks

30

g

grated Parmesan cheese

5

 

egg whites

pinch of

 

salt

 

 

pepper

Preparation method

  • Melt the butter, add the flour, and slowly cook on a low heat.
  • Add the milk and the cream and cook to create a béchamel sauce.
  • Allow to cool down to about 50°C and stir through the egg yolks and the Jerusalem artichoke purée.
  • Season to taste with salt and pepper.
  • Beat the egg whites until firm with a little salt.
  • Fold together the two mixtures.
  • Pour into moulds.
  • Bake for fifteen minutes in an oven at 150°C then for another ten minutes at 110°C.

Serving suggestions

  • As a garnish for a main course.

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