Baerii Caviare on Jerusalem Artichoke
Panna Cotta and crisp Scorzonera

10 servings

Scorzonera Panna Cotta
400 grammes peeled Jerusalem Artichoke
200 grammes whole milk
200 grammes whipping cream
6 leaves of gelatine
salt and freshly ground white pepper
2 scorzonera
1 litre oil of grape stone

120 grammes Baerii Caviare


Procedure
The Jerusalemm Artichokes are boiled tender in milk and cream. Blend it with the steeped gelatine. Taste it with salt and freshly ground white pepper. Pour into small bowls, cover with film and cool.

The scorzonera are peeled and 10 equally long thin flakes are cut with
a "thin-peeler". The oil is warmed till 125 degrees and they are fried golden.
Do not sprinkle salt, as the Caviare is placed on them.

Served by placing 10 grammes of caviar per person on top of the Panna Cotta and 2 grammes of caviare per person along the crisp scorzonera on top.