Jerusalem artichoke, truffled brie and honey

This indulgent truffle-infused brie recipe from Robin Gill is best started a day ahead of serving to allow the brie time to absorb the earthy flavours of truffle. Indeed, by preparing most of the components in advance these canapés can be put together very quickly, and work wonderfully served alongside a glass of ice cold wine, beer, or an elegant Christmas cocktail. If you can't dehydrate the mushrooms yourself, a pre-dried mushroom mix from any supermarket makes the perfect substitute.

First published in 2016




Truffle brie

Mushroom powder

Artichoke crisps



  • Blender
  • Deep-fryer
  • Mandoline


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
While the brie is infusing, make the mushroom powder. Preheat the oven to 70˚C/gas mark 1/4. If you have one, you can also use a dehydrator
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. This will make more than is needed for this dish, but the mushroom powder will keep for a long time in an airtight container, and can be used as a seasoning in a wide variety of dishes
Remove the brie from the fridge 1 hour before serving to soften up
Preheat a deep-fryer to 170˚C
  • vegetable oil
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
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
First published in 2016

Dublin-born Robin Gill has worked under revered chefs such as Marco Pierre White and Raymond Blanc, but his own string of restaurants – Sorella, Bermondsey Larder and Darby's – are relaxed, innovative and very exciting.

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