Jerusalem artichoke toffee sauce
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
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Ingredients
|
3 |
kg |
Jerusalem artichokes |
|
600 |
g |
brown caster sugar |
|
600 |
g |
granulated sugar |
|
900 |
ml |
cream |
|
½ |
tsp |
salt |
Preparation method
- Wash the Jerusalem artichokes and juice in the juicer.
- Bring the juice to the boil and pour through a passing cloth.
- Measure 2250 grams of the juice, add the two types of sugar, and bring to the boil.
- Using a thermometer, cook the liquid to 116°C.
- Add the cream and salt and cook briefly.
Serving suggestions
- As a component of a dessert with chocolate and vanilla components.
- As a filling for a cake.