Sweet potato and Jerusalem artichoke espuma

The addition of the Jerusalem artichoke and the cream to the lightly smoked sweet potato creates a unique flavour that is reminiscent of condensed milk or a mild caramel.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Sweet potato and Jerusalem artichoke espuma

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sweet potatoes



Jerusalem artichoke purée












lemon juice

Preparation method

  • Thoroughly wash the sweet potatoes.
  • Cover a baking tray with a 1cm layer of coarse salt.
  • Push the sweet potatoes into the salt, but ensure that they do not touch the baking tray.
  • Bake the sweet potatoes at 140°C for 50 minutes.
  • Remove from the oven and cool to room temperature.
  • Remove any salt from the skin and cut the sweet potatoes lengthwise.
  • Smoke the sweet potatoes in a food smoker for about three minutes.
  • Put 600g of the sweet potato, the Jerusalem artichoke purée, and the cream in a blender and blend until smooth.
  • Season to taste with salt and a drizzle of honey and lemon juice.
  • Pour into a siphon and allow to rest for two hours before use.
  • The espuma can be used warm or cold.

Serving suggestions

  • Serve the espuma as an airy sauce as part of a main course with components of Jerusalem artichoke, mushrooms, and pork or beef.
  • As part of a cold starter with components of fennel, onion, or sweet pepper.

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