Gastronomixs

Jerusalem artichoke toffee sauce

A toffee sauce with a special ingredient; Jerusalem artichoke. Because the Jerusalem artichoke contains quite a lot of sugars, it can be caramelized very well.

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

Makes 2l.

Jerusalem artichoke toffee sauce

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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 filling for a cake.
  • Use in a composition with components of chocolate, vanilla, and nuts.
  • Use in a composition with components of yoghurt, banana, and mango.

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