Jerusalem artichoke mille-feuille with buffalo butter caramel and mango sorbet

  • Dessert
  • medium
  • 4
  • 1 hour 30 minutes, plus overnight resting and freezing time

PT1H30M

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Ingredients

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Imperial

Jerusalem artichoke crisps

Mango sorbet

  • 200g of mango purée
  • 100g of sugar
  • 100g of water
  • 16g of glucose
  • 2g of stabiliser

Buffalo butter caramel

  • 100g of cream
  • 50g of caster sugar
  • 50g of buffalo butter
  • 25g of 00 flour

Mango sauce

  • 1 mango
  • 30g of olive oil

Almond crumble

To serve

1
Prepare the Jerusalem artichoke crisps the day before serving. Wash the artichokes thoroughly and pat dry using kitchen paper, then finely slice into 2mm thick pieces
2
Blanch the slices briefly in boiling water, refreshing quickly in iced water. Place into a vacuum bag with the sugar syrup, seal and leave to rest overnight
  • 100g of sugar syrup
3
For the mango ice cream, combine the purée, sugar, water, glucose and stabiliser in a medium pan and heat gently, stirring constantly, until the mixture reaches 65°C. Pour into a Pacojet container and freeze until ready to serve
  • 200g of mango purée
  • 100g of sugar
  • 100g of water
  • 16g of glucose
  • 2g of stabiliser
4
The next day, preheat the oven to 145°C/gas mark 2
5
Remove the Jerusalem artichoke slices from the vacuum bag and drain away the sugar syrup. Arrange the slices across a silicone baking mat, sandwiching another silicone baking mat on top to keep the slices flat. Transfer to the oven and bake for 45 minutes
6
Meanwhile, prepare the caramel. Caramelise the sugar in a small pan over a medium heat. Heat the cream in a microwave for 30 seconds to warm through and carefully add to the pan, stirring well until fully incorporated
  • 50g of caster sugar
  • 100g of cream
7
In a separate pan, gently melt the butter and add the flour, whisking to form a roux. Mix the roux through the caramel and stir until thick and glossy, then transfer to a piping bag and set aside until ready to serve
  • 25g of 00 flour
  • 50g of buffalo butter
8
For the mango sauce, chop the mango into chunks and place in a blender along with the olive oil. Blitz until smooth, then pass through a fine sieve and transfer to a piping bag. Refrigerate until required
  • 1 mango
  • 30g of olive oil
9
Remove the Jerusalem artichokes from the oven and set aside to cool. Increase the oven temperature to 170°C/gas mark 4
10
To make the crumble, mix together the ground almonds, butter and sugar to form a crumb. Spread across a lined baking tray and bake in the oven for 8–10 minutes, or until golden brown. Leave to cool, breaking into a fine crumble before serving
11
Before serving, remove the mango sorbet from the freezer and churn in a Pacojet to achieve a smooth consistency
12
To serve, pipe a thick line of caramel across the centre of each plate and top with a teaspoon of crumble and quenelle of mango sorbet. Sprinkle over a little fleur de sel and stud the Jerusalem artichoke crisps along the length of the caramel
  • fleur de sel
13
Wind the lemon peel pieces around a spoon to create tight spirals, balancing a spiral against each quenelle of sorbet. Pipe different sized dots of mango sauce around the plate, garnishing with lemon balm cress and dots of peanut praline
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