Swiss mountain dessert

• Submerge the Jerusalem artichokes with water and boil them till cooked. This takes around 45 minutes.
• Then when still hot cut them in half and gentle press the skin off the meat. Let the skins dry at 60 °C and blend all the cooked Jerusalem artichoke till smooth.
• Once the skins are dry fry them at 180 °C for a couple of seconds till golden. After, season them with salt and keep them covered for later.

• First cut the mandarins in half and juice them. Then pass the juice through a fine sieve and weigh 400 grams in a saucepan.
• Reduce this till 100 grams.
• Meanwhile soak the gelatin in cold water.
• Then dissolve the gelatin in the reduced juice. Now color it with some coloring powder.
• This is optional. Then fill the first layer of the mold. The mold I’m using is from Mold Brothers. 

• First caramelize the butter on a medium heat. Stir it every now and then to prevent it from burning.
• Then pass it through a sieve that’s lined with a kitchen paper to clarify it.
• After that soak the gelatin in cold water.
• Meanwhile measure 50 grams of the beurre noisette in a saucepan and also add the milk, the cream, the sugar and the egg yolk. Mix it and then while stirring cook it till the desired thickness.
• Then dissolve the gelatin. Now fill the second layer of the mold and then let it set out of the fridge. 

• Start by toasting the pine nuts at 160 °C for 20 minutes.
• Once golden transfers them into a blender and blend them till smooth.
• Meanwhile soak the gelatin in cold water.
• When the pine nuts are smooth add the milk, the cream, the salt and the soaked gelatin. Now blend it till emulsified.
• Then add the white chocolate and blend it once more till emulsified.
• Once that’s done use it to fill the third layer of the mold and let it set out of the fridge. 

• First soak the gelatin in cold water.
• Then transfer the Jerusalem artichoke puree in a saucepan and also add the zest from the mandarin.
• Then juice it and add 10 grams of the juice. Now slightly heat it up, turn off the heat and then dissolve your gelatin.
• After pour the cream in a bowl together with the sugar and beat it till it’s at yoghurt thickness.
• Now add the Jerusalem artichoke that’s add room temperature and gently fold it together.
• Then fill the mold till the top. Now tap it a couple of times and let it set overnight in your freezer.

• First soak the gelatin in cold water.
• Meanwhile mix the cream with the zest from the mandarin and beat it till it’s at yoghurt thickness.
• Then mix the egg yolk with the sugar and beat it till fluffy and thick.
• Now add it to the cream and gently fold it together. Then use it to fill the desired mold and let it set in your freezer. 

• First mix the egg white with the sunflower oil, the sugar, the cacao powder, the salt, the butter and the flour. Blend this till smooth.
• Then spray a thin layer of oil spray on the mold and spread your tuille mixture. Once that’s done bake it at 160 °C for around 18 minutes till crispy.
• Then when still remove it from the mold and keep it covered for later. 

Soufflé base

• Mix the Jerusalem artichoke puree with the sugar, the corn starch, the potato starch and the zest from half a mandarin.
• Mix it and then while stirring bring it to a boil.
• Once it has boiled transfer it into a bowl and let it cool down in your fridge.
• Meanwhile prepare the soufflé cups by buttering them from the bottom till the top.

The soufflé

• Pour the egg white in a stand mixer and start beating it. Once a white foam starts to form add the sugar and continue beating till it’s a thick meringue.
• Meanwhile transfer the soufflé base in a bowl and beat it for 15 seconds.
• Then add the meringue in two times and gently fold it together.
• Transfer it into a piping bag and fill your buttered cup.
• Now level the top with a pallet knife and then clean the side with you're thumb.
• Then cover it top with the Jerusalem artichoke crisps and bake it at 175 °C for 8 minutes. 

• First let the mountain display defrost on a plate.
• While that’s defrosting finish the soufflé. Now put your chocolate tuille on the dessert and place the parfait on there as well.
• Then take the soufflé out of the oven and dust the top with icing sugar. Serve it together straight after.