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

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Ingredients

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.

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