Jerusalem Artichoke Purée with Truffle Honey, Slow Cooked Egg Yolk and Iberico Ham | Recipe by sousvidetools.com

Jerusalem Artichoke Purée with Truffle Honey, Slow Cooked Egg Yolk and Iberico Ham

Jerusalem Artichoke Purée with Truffle Honey, Slow Cooked Egg Yolk and Iberico Ham Vegetables and Sides
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour
  • DIFFICULTY: Easy

Ingredients

  • 500g Jerusalem Artichoke, peeled and washed
  • 50g Truffle Honey
  • ½ Tsp Chopped Rosemary
  • Smoked Sea Salt
  • Juice Lemon
  • 200mls Milk
  • 4 x Free Range Eggs
  • 200g Thinly Sliced Iberico Ham

Equipment

Equipment

Method

This recipe brings together two Sous Vide cooking techniques for one beautiful recipe, a great starter or tapas style dish.

METHOD

  1. Place the artichoke into a pouch with the milk, rosemary and salt. Vac-seal
  2. In a preheated water bath at 90 degrees, cook the pouch for 1 ½ hours. Remove from the pouch and discard the rosemary. Blend in a high speed blender, adding a little honey. Pass through a fine sieve, season to taste with salt and a squeeze of lemon
  3. In a preheated water bath at 64 degree add the eggs, cook for 1 hour
  4. To serve, reheat the purée in a small saucepan and spoon onto a plate
  5. Crack the eggs into a separate bowl, carefully discard the whites and place the yolks onto the purée. Scatter the wafers of iberico ham onto the plate and drizzle with a little truffle honey

Chef’s Tip –

Why not cook the artichokes in coconut milk and a little coriander.

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