Textures of Jerusalem artichoke

Name: Textures of Jerusalem artichoke
Ingredients: 250 g Cream; 450 g Jerusalem artichoke purée; 140 g Egg yolk; 25 g Cortina; 170 g Sugar; 125 g Milk; 35 g Egg yolk; 400 g Whipped cream; 170 g Dark chocolate; 7 g agar +; 30 g mycryo cocoa butter; 115 g Jerusalem artichoke purée; 40 g Glucose syrup; 300 g White chocolate callets; 250 g Milk; Jerusalem artichoke; sugar water (1:1); 30 g sorbitol liquid; coffee crumble; Jimmy's salted popcorn

This dessert consists of various structures of Jerusalem artichoke, such as ice cream, mousse, and chips.

Ingredients

250gCream

450gJerusalem artichoke purée

140gEgg yolk

25gCortina

170gSugar

250gMilk

125gMilk

35gEgg yolk

400gWhipped cream

170gDark chocolate

7gagar +

30gmycryo cocoa butter

115gJerusalem artichoke purée

40gGlucose syrup

300gWhite chocolate callets

30gsorbitol liquid

Jerusalem artichoke

sugar water (1:1)

coffee crumble

Jimmy's salted popcorn

Preparation

Loosen the egg yolk with the sugar in a bowl.
Bring the cream and milk to a boil.
Slowly pour this mixture over the egg yolks, stir well, and pour back into the pan. Heat while stirring to 85°C.
Put in a blender and add the cortina and Jerusalem artichoke puree, mix everything well.
Fill the rowzer cups and freeze. Churn once in the rowzer to make ice cream.

Mix agar+ with the cream, milk, and egg yolk and heat while stirring to 80°C.
Add the chocolate and fold in well.
Chill and let rest overnight.
Whip and put in a piping bag or pipe into the desired shape and freeze.

Melt the callets with the mycryo using a bain-marie.
Heat the Jerusalem artichoke puree to 40°C and add the glucose and sorbitol, allowing them to dissolve.
Mix the chocolate mixture with the fruit mixture and let cool before further processing.

Wash the Jerusalem artichoke thoroughly.
Slice into thin pieces using a mandoline. Blanch the Jerusalem artichoke slices.
Dip in the sugar water. Let dry for 24 hours in a dehydrator.