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Jerusalem artichoke bites with Plantin black truffle and roasted nuts
> Estimated gourmet budget for the entire recipe: âŹ20â25 per person
Ingredients
Jerusalem artichoke base
> 400 g Jerusalem artichokes
>1 shallot
20 g unsalted butter
> 5 cl heavy cream
> 1 tbsp Plantin black truffle pieces
> A drizzle of Plantin black truffle olive oil
> Plantin truffle salt
> Freshly ground pepper
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Crispy coating
> 80 g walnut kernels
> 20 g hazelnuts
> 10 g fine breadcrumbs
> 1 tsp neutral olive oil
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Finishing and plating
> A few slices of fresh Plantin black truffle
> Crushed roasted nuts for garnish
> A touch of Jerusalem artichoke cream (from the purée)
Preparation of the Jerusalem artichoke bites with Plantin black truffle and roasted nuts
Delicately combining the earthiness of Jerusalem artichoke with the depth of Plantin black truffle, these festive bites offer a perfect harmony of softness and crunch.
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Wrapped in a golden coat of roasted nuts, each sphere unveils a smooth, truffle-scented heart a refined appetizer that captures the true spirit of French gastronomy.
Cook this recipe with Plantin products
Preparation of the Jerusalem artichoke bites with Plantin black truffle and roasted nuts
Peel and cut the Jerusalem artichokes into pieces. Sauté them with the chopped shallot in butter, then add a splash of water and cook gently until tender. Blend with the cream to obtain a smooth and dense purée. Stir in the Plantin black truffle pieces, season with Plantin truffle salt and pepper. Let it cool completely to firm up.
Once the purée is chilled and firm, form small, even-sized balls (about the size of a walnut). Refrigerate for 30 minutes to set.
Finely chop the walnuts and hazelnuts, then roast them for 10 minutes at 180 °C. Let them cool, then mix with the breadcrumbs and a drizzle of neutral olive oil.
Roll each Jerusalem artichoke ball in the roasted nut mixture to coat evenly. Arrange on a few slices of fresh Plantin black truffle.
Place one truffled bite in the center of a festive plate, add a brush of Jerusalem artichoke cream, and drizzle with a touch of Plantin black truffle olive oil. Sprinkle with a pinch of roasted nut powder. Serve warm to fully release the truffle aromas.
Chef Plantinâs tip(s)
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For an even creamier center, insert a small cube of Plantin truffle butter into each ball before coating.
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Prepare the bites in advance and reheat them for 5 minutes at 100 °C before serving to maintain the crunch of the nuts.
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Pair with a dry Champagne or lightly oaked Chardonnay to highlight the nutty and truffle notes.
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