Jerusalem artichoke, coffee and porcini

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.