Jerusalem artichoke, coffee and porcini by Sasu Laukkonen
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
An exclusive vegetarian recipe shared by Finnish chef Sasu Laukkonen at the launch night of Food on the Edge 2016 in Copenhagen.
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.
Warm up together in a pot, whisking constantly to thicken.
Blend, strain and cool down.
Pipe filling into the skins.
Make a batter, spread thinly on a silicone mat and bake at 200 degrees celcius for eight minutes in the oven.
