Burn the bread until it is black, then put it to infuse into the milk about 30'.
Then pass the milk, add the peeled Jerusalem artichokes let cook it, season with salt.
Once it’s cooked, mix in the thermomix.
PM dry fennel
Cook the Jerusalem artichokes and shallots minced with butter. Deglaze with the sherry vinegar and truffle juice and pour in broth and milk.
Let it cook then pass.
Wash, Peel and scrub Jerusalem artichokes. Put them in vacuum bags with truffle juice and olive oil. Cook at 90 ° c for 1 h 30, reduce the cooking juice.
Wash the mustard Leaves. Put all the elements in the thermomix until obtaining a smooth condiment.
Crush mortar truffle and garlic then emulsify oil. Season.
Peel the Jerusalem artichokes, cut into chips with the mandolin and put them on a film plate. Season with olive oil and salt, put in the microwave 3' at the average power to avoid staining, then put them in incubator 30'.
Put the artichokes at 170 ° C for 1 h. Reduce at 120 ° C for again 15'. Let finish dry in oven then mix and strain.
Mix the bread and let it dry.
Hot: Finish to season the puree with minced truffle. Draw a horizontal tear on the plate. Drop a net reduction of juice of truffle in the middle of the tear.
Warm the Jerusalem artichokes in the pan with a little butter juices, bread in half with bread crumbs and heat them in the oven. Have on the tear Jerusalem artichokes roast, the breaded and reduce juice.
Put a little mustard condiment between elements. Decorate with green mustard leaves, chips of Jerusalem artichokes and skin powder, a little bit of black truffle condiment.
Sauce: Sauté the truffle chopped in oil. Deglaze with truffle juice and sherry vinegar. Add the sauce and season. Grated truffle on top.