Submerge the Jerusalem artichokes in cold water and season it with salt. Now bring it to a boil and boil them till cooked. This takes about 30 minutes.
After that drain the water and let them cool down for a couple of minutes. Then place them on your cutting board and cut them in half. Now press the skin off. The skins are great to dry and then deep fry. Very delicious and no waste.
Transfer 200 grams of the cooked Jerusalem artichoke in a blender and also add the isomalt sugar, the egg white, the glucose syrup, the salt and the wild garlic leaves. Now blend it till smooth. This takes a couple of minutes. Then pour it into a bowl, cover it and let it cool down in your fridge.
Now place a stencil on a silicon sheet and spread the wild garlic mixture with a pallet knife. Then remove the stencil and dry them at 80 °C for around 3 to 4 hours. They need to be completely dry.
Once dry and still hot remove them from the sheet and place them on a shaping press. Place the other half on top and shape them. Make sure they are still hot to prevent them from breaking. If needed give them some more heat in the oven or with a heat gun.
Click here for the press I used – By purchasing through my links, you support my recipes & video’s at no additional cost. Thank you for your support!
