Jerusalem artichoke mille-feuille with buffalo butter caramel and mango sorbet
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
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
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
- 1 mango
- 30g of olive oil
Almond crumble
- 100g of butter
- 100g of ground almonds
- 100g of brown sugar
To serve
- peanut praline
- lemon balm cress
- 4 strips of lemon peel
- fleur de sel
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
- 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
- 100g of butter
- 100g of ground almonds
- 100g of brown sugar
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
- lemon balm cress
- peanut praline
- 4 strips of lemon peel
First published in 2016
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