Jerusalem artichoke, coffee and porcini

Jerusalem artichoke, coffee and porcini

Jerusalem artichoke, coffee and porcini

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

May 1, 2016

serves for

8

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 Powder (dried)
1 tbsp
White flour
3 tbsp
salt
Pinch
bicarbonate soda
1 tsp
Neutral Oil
1 tbsp
water
3 - 6 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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