Dolce

Ingredients chocolate crumble (6 g per person)

200 g butter // 200g icing sugar // 175 g almond-sugar mixture // 175g flour // 3 g salt // 20 g cocoa powder

Ingredients cocos sorbet (25 g per person)

620 g Boiron cocos  // 1000 g Jerusalem artichoke milk // 255 g palatinose // 5 g stabiliser // 475 g full fat milk // 15 g merlot red wine // vinegar // 2 g xantana        

Preparation Jerusalem artichoke milk

Rinse and clean the Jerusalem artichokes, dice and put in the vacuum bag with double the amount of full fat milk. Boil under vacuum for 2 hrs and blend.

Ingredients Jerusalem artichoke coulis (20 g per person)

300 g boiled Jerusalem artichoke // 25 g coconut milk // 140 g sugar water  50/50 // ¼ vanilla pod // 130 g cream // 110 g full fat milk // 10 g pear vinegar

Ingredients pear slivers (5 g per person)

doyenné pear // pear juice // ascorbic   

Preparation

At the last moment, slice the pear in slivers using a mandolin and drag through the pear juice and the ascorbic.

Ingredients diced poached pear (5 g per person)

4 doyenné pears // 700 g water // 95 g cane sugar // 295 g white wine // vanilla // 1 star anise // 3 slivers of lemon zest // 10 twists of black pepper  

Ingredients chocolate mousse (15 g per person)

100 g egg white // 200 g granulated sugar // 50 g water // 320 g chocolate Brasil // 2 g Maldon salt // 560 g semi-whipped room                

Garnish

Atsina Cress

Recipe: MIchael Vrijmoed