Mulligatawny with Jerusalem Artichoke pure

Serves 4 persons 

















You will need: 

1 l Chicken stock
2 Shallots
100 g Butter
1/2 dl White Flour
2 tbsp Cp44 Curry Powder
1 Chicken Breast
1/2 dl Basmati Rice
1/2 dl Water
100 g Jerusalem Artichoke
1 dl Cream
Salt, sugar, lemon juice


This is what you do:
If you didn't make the chicken stock yourself, then boil the chicken breast tender at low heat in the bought stock.

Make the Jerusalem Artichoke pure: 
Cut the peeled Jerusalem Artichokes into slices. Add them to a pot together with the cream. Boil them tender at low heat. Add a bit of water if it dry out. Blend the mixture to a fine pure and set a side.

Boil the rice:
Add the rice and water to a pot. Let them boil for 2 minutes. Turn of the heat and put a lid on. Let them set for 10 - 15 minutes.

Make the soup:
Chop the shallots fine and fry them gently in the butter. Use a pot that will fit the entire soup.
Add the curry powder and roast it gently. Add the white flour and agitate thoroughly. Add the stock and let it boil for 5 minutes while whisking thoroughly.
Adjust the taste with Salt, Sugar and Lemon juice. Add a little of the time to find a good balance.
If the soup needs a bit Umami. Add some reduced stock or a little of a stock cube. If you want more taste of curry. Add some more curry powder.

Serve:
Dice the boiled chicken breast and put them together with the rice in a deep plate.
Add the warm soup and top with warm jerusalem artichoke pure.

Curry Brownie with Coconut Ice Cream

Serves 8 persons


















This is what you need: 


Curry Brownie:


3 Eggs
250 g Sugar
125 g White flour
200 g Dark Chocolate
200 g Butter
1 tsp Cp44 Curry Powder
100 g Roasted nuts ( Almond, Hasselnut or Cashewnut)

Coconut Ice Cream:


1 l Milk 3,5% fat
2 dl Cream 38% fat
1,5 dl Coconut milk
40 g Coconut desiccated
75 g Skimmed milk powder
230 g Sugar
100 g Dextrose
5 Egg yolks
A pinch of salt

This is what you do:


Start with the Ice Cream. 


Mix all the dry ingredients well. Add all other ingredients and heat up the ice mixture to 84 °C while whisking well. Don't boil it ! Add the mixture in a blender and blend until smooth.
Freeze it in an ice machine.

The Brownie: 


Melt the butter in a pot and melt the chocolate in the warm butter. Whip the eggs and sugar until white. Then add the flour and curry powder gently to the egg mixture. Add the melted butter and chocolate as well and mix until smooth. Add the roasted nuts.
Fill the dough into a greased mould and bake it for 25 - 30 minutes in a preheated oven. 185 °C
Let it set and cool down for some hours and serve with the ice cream. Alternatively serve with whipped cream.