Jerusalem artichoke flan with rapunzel sauce

Ingredients for 6 servings:

• 600 g Jerusalem artichoke
• salt and pepper
• 2 eggs
• 1 egg yolk
• 300 g cream
• 2 tbsp Parmesan, grated
• Butter for the molds
• Truffles from the jar
• 150 g lamb’s lettuce
• 1 tsp pumpkin seed oil – good quality
• 1 tbsp vinegar (honey vinegar)
• Sea salt (fleur de sel)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the Jerusalem artichokes, dice them, and cook in salted water for about 20 minutes until soft. Remove, rinse in cold water, and purée finely. Preheat the oven to 150°C (300°F). Stir the eggs and egg yolks, 100g of cream, and the Parmesan cheese into the cooled purée. Season the purée with salt and pepper. Grease six ovenproof dishes, each containing about 100ml, with butter. Pour in the flan mixture and place in an ovenproof dish. Pour hot water about halfway up the dish. Bake the flans in this water bath in the oven at 150°C (300°F) for about 45 minutes, until the mixture is firm. Wash the lamb’s lettuce thoroughly, removing a few leaves for decoration. Blanch briefly in salted water, drain, and rinse. Squeeze well and purée finely with 200g of cream. Heat the sauce and season with the seed oil (use sparingly), honey vinegar, fleur de sel, and pepper. Carefully turn the Jerusalem artichoke flans out onto plates. Pour a little of the sauce over them. Garnish with thin truffle slices or cubes and, if desired, lettuce or herb leaves. Serve immediately. The flans can be prepared in advance and reheated. The sauce must be prepared fresh, as it discolors slightly.