John Myers
Dessert of Jerusalem Artichoke, Hazelnut and Caramel
The perfect dessert of jerusalem artichoke, hazelnut and caramel recipe with a picture and simple step-by-step instructions.
- 5 Pc. Jerusalem artichoke fresh
- 1,4 l Milk
- 600 g Cream
- 400 g Sugar
- 200 g Butter
- 1 Can Condensed milk
- 1 tsp Fleur de sel
- 1 packet Panko
- 1 packet Chopped hazelnuts
- 1 tsp Agar Agar. (Agazoon)
- 1 tbsp Xanthan gum
- Put on a saucepan of water and bring to a boil. Then put it down and just let it go. Then insert the condensed milk can and leave it in it for approx. 5 hours (turn occasionally). Then let it cool down and only then open it. This creates a dark caramel.
- Let the butter brown in a pan and then toast the panko and hazelnuts until crispy. Then drain on kitchen paper. Put the cream, milk and sugar in a saucepan and bring to the boil. Peel the Jerusalem artichoke and then cook in the cream-milk mixture until soft. Then mix everything with a blender to a smooth mass.
- Pour part of the mixture into a Pacojet (professional ice cream machine) beaker and freeze for 24 hours. Then let it through in the Pacojet. Divide the rest of the cream-milk mixture in half. Boil one part with the agar-agar and then refrigerate to gel. Then mix into a gel with a blender.
- Mix the other part with the xanthan gum into a thick pudding and then pour into an Isi bottle. Equip with two capsules. Then inject the whole thing into nitrogen (1 liter) and then smash it with a spoon.
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