A New Year’s dessert to spark the conversation.
When we celebrate the last night of 2020, it’s going to be a weird party. We can’t be more than 10 people, and has anything really happened worth celebrating?Of course there has, but I think a lot of people have truly suffered - some for obvious reasons and others in the more ‘hiding in plain sight’ kind of way. Because you can’t really spot the anxiety that has risen in so many, and people have felt alone and scared. The world has sometimes felt like it was falling apart.
We’re serving you two desserts for New Year’s that are meant to spark some deep conversations around the table. We’re entering a new year, a new chapter and we hope that this sweet meal will be a great start.
This first one is made with some local ingredients, and it combines the traditional salty kitchen with the sweet one.
Talk about what ‘local’ means to you. Is it ‘health’, ‘sustainability’ or ‘safety’? Does it mean something else after 2020? Talk about climate and the food of the future. Are insects the way forward? There are crickets in the crispbread, so it’s a great way to serve insects without scaring off anyone, since it’s a very small part of the dessert.
Fluffy Jerusalem artichoke mousse with acidic apple compote on a saltysweet crispbread florentine
Jerusalem artichoke mousse
200 g Jerusalem artichokes, peeled
80 g sugar
3 gelatine leaves (alternatively 20 g vegegel)
60 g lemon juice
A tiny pinch of salt
200 g cream (alternatively plant-based)
170 g sour apples, diced (preferably Belle de Boskoop)
40 g sugar
25 g lemon juice
The seeds from 1/2 a vanilla pod
50 g sugar
1 pinch of salt
1 tbsp syrup
2 tbsp cream (alternatively plant-based)
85 g butter (alternatively plant-based)
30 g Hey Planet Crispbread
20 g hazelnuts, roasted and skinned
50 g caramel chocolate (alternatively your favourite chocolate, but be careful with dark chocolate as it steals the attention)
Taste neutral oil
½ dl water
½ dl apple cider vinegar
1 dl sugar
Silikomart Stone Mould, diameter 8 cm (or another fitting mould)
Silicone mould, cylinder shaped diameter 7-9 cm
Silicone mould, cylinder shaped diameter 4-5 cm
- Mix all the ingredients in a pan, and heat it.
- Let it simmer, until the apples are tender, and you have a thick apple sauce.
- Pour the compote in the smaller cylinder moulds and freeze for at least 4 hours.
Jerusalem Artichoke Mousse
- Soak the gelatine leaves in cold water.
- Boil the peeled artichokes, until they’re tender. Remove the water.
- Blend the warm artichokes, until you have a very smooth mass. Add sugar and dissolve the gelatine.
- Let the mass cool a bit on the kitchen counter and add lemon and salt.
- Whip the cream, until you have a soft foam. Fold the artichoke mixture into the whipped cream.
- Pour the mousse into the Stone mould and carefully place the frozen compotes in the middle.
- Freeze for at least 4 hours.
- Mix cream, salt, sugar, syrup and butter in a pan, and let it boil for around 5 minutes.
- Blend the crispbread and hazelnuts into crumbs.
- Remove the pan from the heat and add the crispbread nut mixture.
- Pour the mix in the bigger cylinder moulds, and bake them for 10-20 minutes at 200 degrees, until they turn a slightly darker colour (the baking time depends a lot on the oven, so keep an open eye while you bake).
- Let the cakes cool in the mould, then pop them out.
- Melt the chocolate and brush a thin layer on the florentines.
Construction and decor
- Remove the mousses from the moulds and place them on the florentines. Let them thaw in the fridge for a few hours.
- Cut a few peeled Jerusalem artichokes into thin slices on a mandoline cutter or with a sharp knife.
- Heat water, sugar, vinegar and vanilla, and pickle half of the sliced artichokes in the mixture.
- Rinse the rest of the slices in cold water and dry them with a paper towel.
- Heat the oil and deep fry the artichokes. Put them on a paper towel.
- Remove the desserts from the fridge for half an hour, before you serve them.
- Decorate with pickles and fried artichokes, just before you give them to your guests.
- Happy New Year!
Important: If you use vegel, then add it to the blended artichoke and sugar mass. Put it all in a pan and boil, until it thickens. Then follow the recipe as it goes, but pour the mousse and frozen apple compote into a glass instead of a mould. Let it set in the fridge (vegegel can’t be frozen). Decorate with the florentine and the artichoke pickles and chips.
We really want to see your versions of our recipes, so please don’t hesitate to share your own tips and advice on Instagram. Use the hashtag #heyplanet, and we’ll be able to see your food and regram your beautiful dishes and treats.
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