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

by Matteo Metullio
  1. Mille feuille of Jerusalem artichokes with buffalo butter caramel and mango ice cream
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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.

First published in 2016
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Ingredients

Metric

Imperial

Jerusalem artichoke crisps

  • 2 Jerusalem artichokes, large
  • 100g of sugar syrup

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

Almond crumble

To serve

SAVE RECIPE

Equipment

  • Vacuum bags
  • Chamber sealer
  • Pacojet
  • Silicon baking mat 2
  • Microwave
  • 2 piping bags and nozzles
  • Blender

Method

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 Jerusalem artichokes, large
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
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
First published in 2016
Matteo Metullio

From his hometown of Trieste to the rugged mountains of South Tyrol, Matteo Metullio uses the best produce Italy has to offer and draws on international influences to create truly special cuisine.

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