Artichoke, Set Yoghurt, Lychee and Rose recipe by Daniel Clifford

Daniel Clifford

Daniel Clifford

18th June 2018

Artichoke, Set Yoghurt, Lychee and Rose recipe by Daniel Clifford

Artichoke, Set Yoghurt, Lychee and Rose - this recipe is from Midsummer House 2016 and features in Daniel Cliffords new book Out of my Tree.

This whole dish came about from the concept of using liquid nitrogen to freeze rose petals at the table. The lychee and rose work so well together, but the balance does need to be just right.
Serves 8

Ingredients

  • Artichoke purée:
  • 700g Jerusalem artichoke
  • Lemon juice
  • SET YOGHURT
  • 150g artichoke purée
  • 1½ leaves bronze gelatine, soaked
  • 100ml condensed milk
  • 200g yoghurt
  • 1g salt
  • Lychee sorbet:
  • 500g tinned lychees
  • 50ml lemon juice
  • 10g dextrose
  • 30g Sosa Procrema
  • 65g sugar
  • Glacé artichokes:
  • 300g Jerusalem artichokes
  • Lemon juice
  • 100g sugar
  • ROSE SYRUP
  • 200ml water
  • 200g sugar
  • 20ml rose water
  • Artichoke crisps:
  • 6 medium Jerusalem artichokes, scrubbed clean
  • Rose poached artichoke:
  • 200ml water
  • 50g sugar
  • 50g rose syrup
  • 6 medium Jerusalem artichokes, scrubbed clean
  • Microwaved rose petals:
  • 12 rose petals, washed and dried
  • 25g icing sugar
  • To dress:
  • Lychees

Method

Artichoke purée:
Peel and finely slice the artichokes then lightly dress in lemon juice. Place them in a thin layer in a large boilable vacuum pack bag. Cook at 100°c for 45 minutes or until fully soft. Place into a blender and blend until smooth. Pass through a fine sieve.
Set yoghurt:
Heat the artichoke purée and dissolve the gelatine in it. Mix the rest of the ingredients in and pass through a fine sieve. Cling film the bottom of four 7cm round ring moulds. Grease them and weigh 60g of the yoghurt mixture into each mould. Place in a deep tray and cover with cling film. Cook at 70°c for 30 minutes. Remove from the oven, allow to cool, then place in the fridge.
Lychee sorbet:
Blend all the ingredients together well and pass through a fine sieve. Place into Pacojet containers and freeze.
Glacé artichokes:
Peel and dice the artichokes into 1cm squares. Lightly dress in lemon juice. For 200g of artichoke dice, add 100g of sugar and place in a vacuum pack bag. Cook for 30 minutes at 90°c. Allow the artichoke to cool in the syrup. Drain well and then dehydrate for about an hour, moving every 20 minutes; it should be soft and gummy when done.
Rose syrup:
Bring everything to the boil and then let the syrup cool to room temperature.
Artichoke crisps:
Finely slice the artichokes into 1mm rounds. Fry at 160°c until golden brown.
Rose poached artichoke:
Bring the water and sugar to the boil. Remove from the heat and chill. Once cold, add the rose syrup. Slice the artichokes into 2mm thick rounds. Compress the artichoke rounds in the rose flavoured stock syrup until pink. Drain well and dehydrate at 62°c for 3 hours until crisp.
Microwaved rose petals:
Make sure the rose petals are thoroughly dry and then dust them in icing sugar. Next, wrap a plate in cling film and lightly spray the film with oil. Place the rose petals on the oiled film and microwave on full power for 1½ minutes, then flip the petals over and microwave for a further minute or until crisp.
To dress:
Remove the set yoghurt from the rings and cut in half. Place one half onto the plate and the ring back around it. Place the lychees in the empty side with five glacé artichokes on top. Place all three crisps on top of the yoghurt and a quenelle of the sorbet on the lychees. Lightly dress the dessert with the rose syrup and scatter the petals. At Midsummer House we send out a bowl of liquid nitrogen with the dish, and a rose is dipped into it then smashed over the plate.