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Swiss mountain dessert



We’re going to make a mountain dessert that’s based on Jerusalem artichoke, mandarin, beurre noisette and pine nuts and to really bring it to the next level well serve it with a Jerusalem artichoke soufflé.




The Jerusalem artichoke

500 grams

Jerusalem artichokes

Submerge the Jerusalem artichokes with water and boil them till cooked. This takes around 45 minutes. Then when still hot cut them in half and gentle press the skin off the meat. Let the skins dry at 60 degrees Celsius and blend all the cooked Jerusalem artichoke till smooth. Once the skins are dry fry them at 180 degrees Celsius for a couple of seconds till golden. After, season them with salt and keep them covered for later.



The mandarin jelly

900 grams

mandarins

  1. leaves or 2.4 grams

gelatin

First cut the mandarins in half and juice them. Then pass the juice through a fine sieve and weigh 400 grams in a saucepan. Reduce this till 100 grams. Meanwhile soak the gelatin in cold water. Then dissolve the gelatin in the reduced juice. Now color it with some coloring powder. This is optional. Then fill the first layer of the mold. The mold I’m using is from Mold Brothers.



The beurre noisette cremeux

100 grams

butter

2 leaves or 3.3 grams

gelatin

100 grams

milk

50 grams

cream

30 grams

sugar

70 grams

egg yolk

For that first caramelize the butter on a medium heat. Stir it every now and then to prevent it from burning. Then pass it through a sieve that’s lined with a kitchen paper to clarify it. After that soak the gelatin in cold water. Meanwhile measure 50 grams of the beurre noisette in a saucepan and also add the milk, the cream, the sugar and the egg yolk. Mix it and then while stirring cook it till the desired thickness. Then dissolve the gelatin. Now fill the second layer of the mold and then let it set out of the fridge.



The pine nut ganache

100 grams

pine nuts

1 leaf or 1.6 grams

gelatin

120 grams

milk

40 grams

cream

2 grams

salt

100 grams

white chocolate

Start by toasting the pine nuts at 160 degrees Celsius for 20 minutes. Once golden transfers them into a blender and blend them till smooth. Meanwhile soak the gelatin in cold water. When the pine nuts are smooth add the milk, the cream, the salt and the soaked gelatin. Now blend it till emulsified. Then add the white chocolate and blend it once more till emulsified. Once that’s done use it to fill the third layer of the mold and let it set out of the fridge.



The Jerusalem artichoke mousse

1 leaf or 1.6 grams

gelatin

40 grams

Jerusalem artichoke puree

1

mandarin

100 grams

cream

15 grams

sugar

First soak the gelatin in cold water. Then transfer the Jerusalem artichoke puree in a saucepan and also add the zest from half a mandarin. Then cut it in half and add 10 grams of the juice. Now slightly heat it up, turn off the heat and then dissolve your gelatin. After pour the cream in a bowl together with the sugar and beat it till it’s at yoghurt thickness. Now add the Jerusalem artichoke that’s add room temperature and gently fold it together. Then fill the mold till the top. Now tap it a couple of times and let it set overnight in your freezer.



The parfait

2 leaves or 3.3 grams

gelatin

200 grams

cream

1

mandarin

70 grams

egg yolk

70 grams

sugar

First soak the gelatin in cold water. Meanwhile mix the cream with the zest from one mandarin and beat it till it’s at yoghurt thickness. Then mix the egg yolk with the sugar and beat it till fluffy and thick. Now add it to the cream and gently fold it together. Then use it to fill the desired mold and let it set in your freezer.



The chocolate tuille

30 grams

egg white

20 grams

sunflower oil

20 grams

sugar

7 grams

cacao powder

1 grams

salt

5 grams

butter

18 grams

flour

First mix the egg white with the sunflower oil, the sugar, the cacao powder, the salt, the butter and the flour. Blend this till smooth. Then spray a thin layer of oil spray on the mold and spread your tuille mixture. Once that’s done bake it at 160 degrees Celsius for around 18 minutes till crispy. Then when still remove it from the mold and keep it covered for later.



The soufflé

200 grams

Jerusalem artichoke puree

50 grams

sugar

10 grams

corn starch

10 grams

potato starch

1

mandarin

Mix the Jerusalem artichoke puree with the sugar, the corn starch, the potato starch and the zest from half a mandarin. Mix it and then while stirring bring it to a boil. Once it has boiled transfer it into a bowl and let it cool down in your fridge. Meanwhile prepare the soufflé cups by buttering them from the bottom till the top.

75 grams

egg white

40 grams

sugar

50 grams

soufflé base

The Jerusalem artichoke crisps

Pour the egg white in a stand mixer and start beating it. Once a white foam starts to form add the sugar and continue beating till it’s a thick meringue. Meanwhile transfer the souffle base in a bowl and beat it for 15 seconds. Then add the meringue in two times and gently fold it together. Transfer it into a piping bag and fill your buttered cup. Now level the top with a pallet knife and then clean the side with you thumb. Then cover it top with the Jerusalem artichoke crisps and bake it at 175 degrees Celsius for 8 minutes.


How to finish the dessert


First let the mountain display defrost on a plate.

While that’s defrosting finish the souffle. Now put your chocolate tuille on the dessert and place the parfait on there as well. Then take the souffle out of the oven and dust the top with icing sugar. Serve it together straight after.

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