> Recipes > Jerusalem artichoke

Jerusalem artichoke, truffled brie and honey

  • Canapé
  • medium
  • 6
  • 60 minutes, plus 24 hours infusing and dehydrating

PT1H

PT24H

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Ingredients

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Mushroom powder

Truffle brie

Artichoke crisps

Garnish

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Method

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1
Begin by infusing the brie. Stir the truffle oil, seasoning and half of the fresh truffle into the mascarpone and mix well to combine. Slice the brie in half horizontally and spread the mascarpone evenly across the bottom half of brie. Replace the top half to create a sandwich and leave in the fridge to infuse for 24 hours
2
Preheat the oven to 70˚C/gas mark 1/4
3
Arrange the sliced mushrooms on a baking tray and place in the oven to dehydrate. Cook for 8 hours, or until completely dehydrated, then blitz in a blender to form a fine powder
4
Preheat a deep-fryer to 170˚C
  • vegetable oil
5
Thinly slice the artichokes across their widest part using a mandoline and fry in batches until golden brown. Leave to drain on kitchen paper and season with the dehydrated mushroom powder while still hot, then rest in a warm, dry spot until required. 1 hour before serving, remove the brie from the fridge to soften up
6
To assemble the canapé, slice the brie lengthways and sandwich each piece between two artichoke crisps. Drizzle honey over each canapé, grate the remaining truffle over the top to serve
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Jerusalem artichoke, truffled brie and honey

 
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