Jerusalem artichoke, coffee and porcini

Name: Jerusalem artichoke, coffee and porcini
Yield: 8
Ingredients: Artichokes; Cream; Water; Salt; Coffee; Thickener; Porcini Mushroom Powder; White flour; Salt; Bicarbonate of soda; Neutral Oil

An exclusive vegetarian recipe shared by Finnish chef Sasu Laukkonen at the launch night of Food on the Edge 2016 in Copenhagen.

BYSasu Laukkonen,

Chef

01 May, 2016

serves for

total time

0 HR 0 MIN

ingredients

Artichokes

5 washed and wrapped individually in tin foil

Cream

100 ml

Water

100 ml

Salt

Pinch

Coffee

50 ml slow roasted filter coffee beans (whole)

Thickener

Starch or flour to thicken

Porcini mushroom powder

1 tbsp

White flour

3 tbsp

Salt

Pinch

Bicarbonate of soda

1 tsp

Neutral oil

1 tbsp

Preparation

Jerusalem Artichokes

Bake the artichokes in the oven at 160 degrees celcius for 40-60 minutes or until they are cooked to soft.

Halve them, take out the flesh and dehydrate the skins.

Deep fry the skins in hot oil and leave to cool down on paper.

Filling

Warm up together in a pot, whisking constantly to thicken.

Blend, strain and cool down.

Pipe filling into the skins.

Porcini Chip

Make a batter, spread thinly on a silicone mat and bake at 200 degrees celcius for eight minutes in the oven.

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