PT1H30M
Falling on the more deconstructed end of the spectrum, Matteo Metullio's gloriously golden savoury mille-feuille recipe offers the most interesting combination of colours and textures. A line of thick, buttery caramel cream forms the centre of this dish, with crisp shards of candied Jerusalem artichoke, almond crumble and refreshing mango sorbet working together in a harmony of flavour. Prepare the majority of elements in advance for a fantastic dinner party finale.
Jerusalem artichoke mille-feuille with buffalo butter caramel and mango sorbet