For 10 servings
500 ml Debic Cream 35%
40 g kombu
1 kg Jerusalem artichokes, peeled
150 ml Debic Roast & Fry
5 g salt
5 g baking soda
2 l dashi (without katsuobushi)
10 Jerusalem artichokes
Vacuum-pack the whipping cream with the kombu and leave to infuse in the fridge for 24 hours.
Pass through a sieve and beat à la minute until airy in a planet mixer.
Season to taste with salt and store in the refrigerator until use.
Follow the method on the facing page to caramelise Jerusalem artichokes step by step.
For the crunchy peel, cook the Jerusalem artichokes until soft and cut in half.
Remove the purée carefully with a spoon so that the peel remains whole.
Use the purée for another dish.
Dry the peels, and then fry at 180°C in a neutral oil until brown.
Season with salt.
Reheat the soup.
Place a quenelle of dashi cream in the plates and pour in the soup
Garnish with the crunchy peel.