Jerusalem artichoke flan with gorgonzola sauce
While the globe artichoke is essentially a thistle leaf, the jerusalem artichoke is a bulbous tuber made up of about 50 per cent carbohydrate. It contains no starch or oil and a tiny amount of protein, so if it is made into a puree it needs to be bound with butter or oil or mixed with a starchy vegetable such as potato.
Photo: Quentin Jones
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- 500g jerusalem artichokes (weight after peeling)
- 600ml milk
- 3 eggs
- 50g grated parmesan
- Salt and pepper
- 1 tbsp butter
- 100ml cream
- 75g gorgonzola
- 2 tbsp brandy or cognac
- 2 tbsp chives, finely chopped
Peel artichokes and cut into thin slices. Place in pot with milk and bring to the boil.
Turn down heat and simmer for about 15 minutes, until slices are soft. Strain, discard milk and cool cooked artichokes. Beat eggs well with parmesan, a couple of good pinches of salt and same of pepper.
Add cooked artichokes and mix well.
Butter four ramekins and distribute mixture evenly among them. Place ramekins in water bath in a preheated 160C oven for 30 minutes. Meanwhile, to make sauce, place cream and gorgonzola in small saucepan and simmer slowly, stirring until cheese has melted. Add brandy, some pepper and a little salt if needed. Turn flans out into individual plates (run sharp knife around sides to dislodge) and serve with sauce. Sprinkle chives on top.