Jerusalem Artichoke, Coffee and Cacao Recipe (2024)

1

You’ll need to freeze the base of your ice cream maker 12 hours in advance

2

To make the ice cream, add the artichoke, milk and cream to a saucepan. Bring to a simmer and then remove from the heat. Leave to infuse for 1 hour then strain through a fine sieve

3

Whisk together the egg yolks and sugar in a large bowl until combined

4

Heat the infused milk and cream with the glucose and salt over a gentle heat, stirring occasionally, until it reaches a simmer

5

Slowly pour the simmering cream mixture into the bowl with the egg yolks, whisking constantly

6

Return the mixture to the pan and cook out over a low heat, stirring constantly, until it reaches 82°C

7

Strain the mixture through a fine sieve and then set aside to cool. Chill in the fridge, covering the surface of the custard with cling film so that it doesn’t form a skin

8

Once cold, churn in your ice cream maker according to the manufacturer’s instructions. Transfer to the freezer to set until solid

9

To make the Jerusalem artichoke skin crisps, first preheat the oven to 180°C/gas mark 4

10

Transfer the Jerusalem artichokes to an oven-proof dish and add some water, about 100ml. Cover the dish with a lid or foil, and steam the artichokes in the oven for 45 minutes

11

When completely soft, split the artichokes in half and scoop out all the flesh. Leave as little flesh on the skins as possible. Set the flesh aside - there should be around 500g

12

Dehydrate the scooped-out skins at 45°C in a dehydrator for 8 hours

13

Once the skins are fully dehydrated and crisp, heat a large pan with several inches of vegetable oil to 180°C

14

Deep fry the skins for a few minutes until crispy

15

Add the water, sugar and espresso to a small saucepan. Heat over medium heat until the sugar dissolves

16

Add the fried artichoke skin crisps to the syrup, and turn to coat, then set aside on parchment paper until required. Reserve the remaining syrup for making the cake soak later

17

To make the Jerusalem artichoke and coffee cream, first add the 500g cooked artichoke flesh, cream and caster sugar to a pan

18

Bring to a simmer and warm through for 20 minutes

19

Add the espresso and a pinch of salt, and then blend until smooth. Set aside

20

Next, make the coffee sponge. Preheat the oven to 180°C/gas mark 4

21

Grease a full-size gastro and and line it with baking parchment

22

To make the coffee sponge, first beat the butter and sugar in a stand mixer with the paddle attachment. Start on low, and then slowly increase the speed to medium, pausing the mixer to scrape down the sides and the paddle as you go, until the mixture is lighter in colour and fluffy. Add the lemon zest and espresso, and mix to combine

23

Whisk together the flour and baking powder

24

Reduce the speed of the mixer to low, and add the flour and eggs alternatively - a few spoonfuls of flour and then a little bit of egg - until the flour is fully incorporated. Add a dash of milk to loosen the batter if it’s too thick

25

Use a rubber spatula to scrape down the sides of the bowl and check for pockets of flour hiding at the bottom of the batter

26

Bake the cake in the lined gastro for 20 minutes, or until a skewer inserted comes out clean

27

Remove the cake from the oven and let it cool

28

Cut the cake into 6.5cm discs. Level the top of each disk if it’s uneven

29

To make the cacao crumb, first preheat the oven to 170°C/gas mark 3 and line 2 large baking trays with parchment paper

30

Put all the dry ingredients apart from the cacao nibs in a stand mixer with the paddle attachment

31

Add the melted butter and mix whilst on low to medium speed until it forms crumbs. Once combined, transfer the crumbs to the lined baking trays and bake for 18 minutes

32

Allow the crumb to cool completely then break it up with your hands and add the cacao nibs

33

To make the coffee syrup, whisk together any remaining coffee syrup from making the Jerusalem artichoke crisps with the coffee liqueur and rum

34

5-10 minutes before serving your main course, drizzle each portion of cake with 25-50 ml coffee syrup. You want enough syrup to make the cake pieces very soft and moist

35

Once you’re ready to serve the dessert, squeeze the jerusalem artichoke and coffee cream on top of the cake, then sprinkle a layer of crumbs on top of and around the cream

36

Place a rocher of ice cream on top of the crumb-dusted cream, then add 5-7 thumb nail-sized pieces of Jerusalem artichoke skin crisp around the dish, and one on top of the ice cream. Serve immediately