Jerusalem artichoke, coffee and porcini by Sasu Laukkonen
An exclusive vegetarian recipe shared by Finnish chef Sasu Laukkonen at the launch night of Food on the Edge 2016 in Copenhagen.
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Ingredients
- Artichokes: 5 washed and wrapped individually in tin foil
- Cream: 100 ml
- Water: 100 ml
- Salt: Pinch
- Coffee: 50 ml slow roasted filter coffee beans (whole)
- Thickener: Starch or flour to thicken
- Porcini mushroom powder: 1 tbsp
- White flour: 3 tbsp
- Bicarbonate of soda: 1 tsp
- Neutral oil: 1 tbsp
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