Jerusalem artichoke, truffled brie and honey

25
30 minutes

Ingredients

Truffle brie

  • 2 drops of truffle oil
  • 10g of truffle, finely grated
  • 80g of mascarpone
  • 200g of brie, preferably Brie de Meaux
  • salt
  • black pepper

Mushroom powder

  • 150g of chestnut mushrooms, finely sliced

Artichoke crisps

  • vegetable oil, for deep frying
  • 300g of Jerusalem artichoke, cleaned

Garnish

  • honey
  • 10g of truffle

Method

1
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
  • 200g of brie, preferably Brie de Meaux
  • 80g of mascarpone
  • 2 drops of truffle oil
  • 10g of truffle
  • salt
  • black pepper
2
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
3
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
  • 500g of chestnut mushrooms, finely sliced
4
Remove the brie from the fridge 1 hour before serving to soften up
5
Preheat a deep-fryer to 170˚C
  • vegetable oil
6
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
  • 300g of Jerusalem artichoke, cleaned
7
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
  • honey
  • 10g of truffle