Dessert · Season 12

Jerusalem Artichoke Gelato with Caramel, Crispy Skin and Cumquat Gel

Name: Jerusalem Artichoke Gelato with Caramel, Crispy Skin and Cumquat Gel
Yield: 6
Ingredients: 1kg Jerusalem artichokes (45-60g each); 50g unsalted butter; 50ml thickened cream; 6 egg yolks; 50g caster sugar; 500g glucose syrup; 500ml milk; salt; 250g caster sugar; 250ml water; 250g artichoke puree; sea salt flakes; 150g cumquats; 50g sugar; 2g agar agar; ½ sheet gold gelatine, bloomed; 200ml water; 150g milk chocolate callets; 150g white chocolate callets; 2 tbsp ground wattleseed, toasted; 250g caster sugar; 250g water; 6 reserved boiled artichokes; 1-2 tsp freeze dried cumquat powder; oil, for deep frying

Laura Sharrad

Contestant · 20 Jul 2020

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Jerusalem Artichoke Ice Cream

1kgJerusalem artichokes (45-60g each)

50gunsalted butter

50mlthickened cream

6egg yolks

50gcaster sugar

500gglucose syrup

500mlmilk

salt

Caramel

250gcaster sugar

250mlwater

250gartichoke puree

sea salt flakes

Cumquat Gel

150gcumquats

50gsugar

2gagar agar

½ sheetgold gelatine, bloomed

200mlwater

Chocolate Crunch

150gmilk chocolate callets

150gwhite chocolate callets

2 tbspground wattleseed, toasted

Jerusalem Artichoke Crisps

250gcaster sugar

250gwater

6 reservedboiled artichokes

1-2 tspfreeze dried cumquat powder

oil, for deep frying

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

ButterThickened CreamEgg YolkCaster SugarMilkGelatineMilk ChocolateWhite ChocolateAdult SupervisionDessertAutumnWinter

Recipe by Laura Sharrad, Season 12. Originally published by Network 10 on 20 Jul 2020.

Original on 10 Play ↗