Marrow of Jerusalem artichoke

Name: Marrow of Jerusalem artichoke
Ingredients: 10 g Gelatine; 100 g liquid cream; 300 g cooked and blended Jerusalem artichoke purée; purple shiso leaves; capers powder; 50 g blue goat cheese; Parsley oil; black olive charcoal; fried Jerusalem artichoke skin; Femore 32 silicone mold; dried black cabbage powder; 25 g Mascarpone

Jerusalem artichoke merg by Andrea Valentinetti.

Ingredients

10gGelatine

100gliquid cream

300gcooked and blended Jerusalem artichoke purée

purple shiso leaves

capers powder

50gblue goat cheese

Parsley oil

black olive charcoal

fried Jerusalem artichoke skin

Femore 32 silicone mold

dried black cabbage powder

25gMascarpone

Preparation

Heat the cream, fold in the cheeses, and let them melt.
Add gelatin and Jerusalem artichoke puree.
Blend with a blender until a thick cream forms.
Pour into the Femore 32 silicone mold (62183130) and place in the blast freezer.
Remove the "marrow" from the mold and place in the refrigerator for 10 minutes.
Make a powder circle on the plate.
Place the savory Jerusalem artichoke mousse (from the "marrow" mold) on the right side of the plate.
Pour the parsley oil into the "marrow".
Garnish with the shiso leaves.
Place the Jerusalem artichoke bark on top of the "marrow".