Jerusalem Artichoke Flan with Rapunzel Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g Jerusalem artichoke
- salt and pepper
- 2 egg (s)
- 1 egg yolk
- 300 g cream
- 2 tablespoon parmesan, grated
- Butter for the molds
- Truffles from the glass
- 150 g lamb`s lettuce
- 1 teaspoon pumpkin seed oil - good quality
- 1 tablespoon vinegar (honey vinegar)
- Sea salt (Fleur de Sel)
Print Recipe
Pin Recipe Instructions
- Peel the Jerusalem artichoke, cut into cubes and cook in salted water for about 20 minutes until soft. Take out, chill in cold water, puree finely.
- Preheat the oven to 150 degrees. Mix the eggs and yolks with 100 g of cream and the parmesan into the cooled puree. Season the puree with salt and pepper. Grease six ovenproof molds, each containing approx. 100 ml, with butter. Pour in the flan mixture and place in an ovenproof dish. Pour hot water up to half the height of the mold. Bake the flans in this water bath in the oven at 150 degrees for about 45 minutes until the mixture is firm.
- Wash the lamb`s lettuce well, remove a few leaves for decoration. Briefly blanch in salted water, drain and rinse. Squeeze out well and finely puree with 200 g cream. Heat the sauce and season with the seed oil (use only sparingly), honey vinegar, fleur de sel and pepper.
- Carefully turn the Jerusalem artichoke flans onto a plate. Pour some sauce over it. Garnish with thin truffle slices or cubes and, if you like, with leaves of lettuce or herbs. Serve immediately.
- The flans can be prepared and reheated. The sauce must be freshly prepared as it can easily discolor.
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