Ingredients
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Artichoke Ice Cream
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300 grams Milk
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100 grams Cream
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80 grams Egg Yolks
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50 grams Sugar
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200 grams Jerusalem artichokes
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Rhubarb Chiboust
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250 grams cooked rhubarb
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2 leaves gelatine
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70 millilitres Milk
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45 millilitres Cream
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2 tablespoons Sugar
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3 Eggs
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2 tablespoons glucose
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2 tablespoons Water
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80 grams Sugar
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40 grams Water
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10 grams Butter
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60 grams oats
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Garnish
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artichoke chips
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muesli
Directions
Artichoke Ice Cream
- Cook artichokes in milk and cream, blend until smooth then pass through a fine sieve.
- Whisk the eggs and sugar together, add artichoke puree.
- Place in a double boil and cook until 82°C or coating the back of the spoon.
- Allow to cool then churn in an ice cream machine to manufactures instructions.
Rhubarb Chiboust
- Whisk egg yolks and 2 tblspn sugar together, bring milk and cream to the boil.
- Add to egg mix and cook as with ice cream.
- Once cooked add gelatine and fold in rhubarb puree.
- Whisk egg whites in bowl, add sugar, glucose and water into a pot and bring to 121°C pour slowly of egg whites whilst continually mixing on high.
- Once both mixes have cooled fold together. Set in a tray in fridge then cut to desired size.
Caramelized Muesli
- Place sugar water and butter in to a pot and bring to 150°C , add oats then pour onto a tray to cool.
- Blend until fine.
Garnish
- Artichoke chips and muesli
