For the Custard:

  • (300g) 1 and 1/4 cup Sunchoke Puree (+2 Tbsp Water) (1# Sunchokes should be plenty)
  • (4g) 1 tsp Agar-Agar
  • (240g) 1 cup Sugar
  • (270g) 5 Large Eggs
  • (350g) 3 sticks soft butter, cut into little squares.

Preheat oven to 315F.

Wash and clean sunchokes well.

Cut into roughly 1″ pieces. Lightly oil and salt the sunchokes, place on baking pan and slowly roast for 20-30 minutes until interior is soft.

While those are roasting, begin to cream together sugar and eggs on a medium speed in a stand mixer. Let it go on its own for about 8-10 minutes. We want a nice, light yellow creamy mixture.

The sunchokes should be close to finished.

Puree the sunchokes in a blender. Add roughly 2 Tbsps. water to help loosen the puree. Measure out puree. Do not worry if it is still a little chunky, you will blend again.

Add the egg and sugar mixture to a double boiler and begin to heat slowly, whisking often

Remove from blender and add to small sauce pan and whisk in the Agar. Bring to a low simmer.

Once egg mixture is hot, incorporate sunchoke puree well. Working quickly, remove from heat and transfer to blender and gradually increase speed to high.

Slowly cadd butter piece by piece.

Once all butter is incorporated, transfer to a pan or serving vessel.

Let cool for 3-4 hours.

For the Beets:

  • 2 medium sized beets, washed well (golden or red beets are fine)

Heat oven to 375.

Oil and lightly salt the beets. Wrap in foil and place in oven for 45 minutes.

While beets are roasting, make simple syrup (1/4 cup water, 1/4 sugar). Heat to dissolve sugar.

When beets are done, remove from oven and peel. Dice into small cubes. Pour warm syrup over beets and let cool.

For the Spinach:

Cut spinach into discs using a 1/2″ ring cutter.

Fry lightly at 325F. Remove and salt.

Spoon macerated beets onto custard, garnish with spinach.


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