We’re going to make a delicious blood orange dessert. It’s blood orange with a Jerusalem artichoke ice cream, toasted or caramelized white chocolate, hazelnuts and a white chocolate galette.
The Jerusalem artichoke ice cream
Ingredients
- 600 g Jerusalem artichoke
- 210 g milk
- 700 g cream 35% fat
- 400 g sugar
- 100 g skimmed milk powder
- 70 g egg yolk
Instructions
- First submerge the Jerusalem artichokes with water and boil them for 40 minutes.
- Then when still hot cut them in half and gently press the skin off. Let the skins dry at 60 °C.
- Meanwhile transfer 450 grams of the cooked Jerusalem artichoke in a cub together with the milk. Blend this till smooth.
- Then pour it in a saucepan and also add the cream, the sugar and the skimmed milk powder. Mix it and bring it to a boil.
- Meanwhile transfer the egg yolk in a bowl and while stirring slowly add the hot liquid. Now pour it back into the pan and while stirring cook it till it’s 85 °C.
- Then pour it in a bowl and let it rest in your fridge for at least 8 hours. I always leave it overnight.
- After that pour the ice cream into an ice cream machine and turn it into a beautiful ice cream.
- Then heat up some frying oil and deep fry the dried skins at 180 °C till golden. Then season with salt and keep it for later.
The blood orange gel
Ingredients
- 3 blood oranges
- 3 g agar powder
- 20 g sugar
Instructions
- Cut 3 blood oranges in half and pass the juice through a sieve. You’ll need 240 grams of juice.
- Then add the agar powder and the sugar. Mix it and then bring it to a boil for 1 minute.
- Once it has boiled pour it into a bowl and let it cool down completely in your fridge.
- Then transfer it into a blender and blend it into a smooth gel. Keep it in your fridge for later.
The blood oranges segments
Ingredients
- 4 blood oranges
Instructions
- You need to cut the top and bottom of a blood orange and then cut away the sides.
- Then cut one side of the segments and twist the knife to scrape the segment of the membrane. I use 6 segments for 1 person.
The chocolate galette
Ingredients
- 120 g hazelnuts
- 100 g white chocolate 28%
- 300 g white chocolate 28%
- crispy Jerusalem artichoke crisps
Instructions
- First toast the hazelnuts at 160 °C for 20 minutes till golden.
- When the skin is still on let the hazelnuts cool down a bit and rub them between your hands to remove it. After that chop it ruffly and keep it for later.
- Then transfer 100 grams of white chocolate onto a tray that’s lined with a silicon sheet and bake it till golden brown at 160 °C. This takes around 15 minutes.
- Once that’s done transfer it into a blender and blend it into a smooth paste. It’s fine if it still has some texture, but it needs to be runny. Then transfer it into a piping bottle and keep at room temperature for later.
- Now transfer 300 grams of white chocolate into a bowl and melt the chocolate over a double boiler or in a microwave till it’s 45 °C.
- Then pour 3/4 on your worktop and while moving cool down the chocolate till it’s 28 °C. We call this process tempering. It will help with the setting process of the chocolate, the crispiness, it will melt less fast, and it will get a beautiful shine.
- Then transfer it back into the bowl and mix the chocolate till it’s 30 °C.
- After pour it onto a plastic sheet and spread it to create an even layer. Then sprinkle the top with the toasted hazelnuts. Now also crunch the fried crispy Jerusalem artichoke on top and finish it by drizzling the toasted white chocolate on top.
- Then cut it with the desired round cutter and let it set for at least 30 minutes. Keep it for later.
How to finish the dessert
Instructions
- First drizzle the blood orange gel on the galette and cover the bottom of a bowl with the segments.
- Now put a nice quenelle of the ice cream on top and top it off with the white chocolate galette.
