Jerusalem artichoke, truffled brie and honey

6
60 minutes

Ingredients

Mushroom powder

  • 500g of chestnut mushrooms, finely sliced

Truffle brie

  • 200g of brie, preferably Brie de Meaux
  • 80g of mascarpone
  • 20g of truffle
  • 2 drops of truffle oil
  • salt
  • black pepper

Artichoke crisps

  • 300g of Jerusalem artichoke, cleaned
  • vegetable oil

Garnish

  • honey

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
Preheat the oven to 70˚C/gas mark 1/4
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
  • 500g of chestnut mushrooms, finely sliced
4
Preheat a deep-fryer to 170˚C
  • vegetable oil
5
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. 1 hour before serving, remove the brie from the fridge to soften up
  • 300g of Jerusalem artichoke, cleaned
6
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