Sunchoke Espuma with Caviar

Name: Sunchoke Espuma with Caviar
Prep time: 15 min
Cook time: 35 min
Total time: 15 min
Yield: 4
Ingredients: thinly sliced sunchokes; shallot; crushed garlic; foamy butter; sweet vermouth; water; sachet garni; cream; bonji; Tsar Nicoulai Caviar

15 mins prepServes 4

A recipe for sunchoke espuma, a creamy foam made from sunchokes, often served as an individual bite or appetizer, topped with Tsar Nicoulai Caviar.

4 servings

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Instructions

1. Sauté thinly sliced sunchokes, shallot, and crushed garlic, in foamy butter until just browning. 2. Deglaze with sweet vermouth. 3. Cover with water and sachet garni, and cook down until tender and au sec. 4. Finish with cream, and reduce until glazed. 5. Blend until silky, season with bonji. 6. Top with Tsar Nicoulai Caviar.

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Sunchoke Espuma with Caviar

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