Jerusalem artichoke crème brûlée

Jerusalem Artichoke Purée

1. Caramelize the sugar and pour it out onto a silicone mat.
2. Let it harden and break into pieces.
3. Peel the Jerusalem artichokes with a peeler, cut into equal pieces, and place in a vacuum bag.
4. Add the pieces of caramel and vacuum seal.
5. Cook in the steamer at 90⁰C for 30 minutes.
6. Blend finely in a blender and press through a fine sieve. Store in the refrigerator or freezer. 

1. Heat the crème brûlée together with the Jerusalem artichoke purée to boiling point.
2. Pass through a fine sieve and portion into the bowls.
3. Let cool for 10 minutes and refrigerate.

1. Blend the peanuts in a blender until smooth to make peanut butter.
2. Heat the milk and cream in a pan to 70°C.
3. Meanwhile, mix the sugar and egg yolks in a bowl.
4. Mix part of the warm milk-cream mixture with the egg yolks, whisk well, and pour back into the rest of the milk-cream mixture in the pan.
5. Cook the mixture to 80°C.
6. Pass through a fine sieve.
7. Mix with the peanut butter.
8. Let mature for at least 8 hours and churn into ice cream.

1. Sprinkle the crème brûlée with sugar and caramelize with a blowtorch.
2. Place the ramekins on the plates and arrange a quenelle of peanut ice cream next to them on the spoon.
3. Finish with the granola and fresh truffle.