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Jerusalem artichoke, coffee and porcini by Sasu Laukkonen

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Easy
Total Time
2H 20MIN

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

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

Method
01.
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.

02.
Filling

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

Blend, strain and cool down.

Pipe filling into the skins.

03.
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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