Sheri Giblin
Sunchoke Custard with Sea Urchin & Scallions from executive chef/partner Michael Anthony of Gramercy Tavern in New York City
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Sunchoke Custard with Sea Urchin & Scallions

Michael Anthony, Gramercy Tavern, New York City - April 2014

For 6 servings

Sunchoke puree:

  • 1 Tbsp. (14ml) olive oil
  • 2 Tbsps. (20g) shallot, minced
  • 1 clove garlic, thinly sliced
  • 4 cups (600g) sunchokes, peeled and thinly sliced
  • 1 cup (235ml) heavy cream
  • lemon juice
  • salt
  1. Heat oil in large skillet set over medium-low heat; add shallot and garlic; cook, stirring occasionally, until shallot is translucent.

  2. Add sunchokes and 1 cup water; bring to a boil; reduce heat; cover partially; simmer until sunchokes are softened (about 10 minutes); remove from heat.

  3. Place in a blender; blend until smooth; with motor running, gradually add cream until desired consistency is reached; season with juice and salt.

Assembly:

  • 1 cup (235ml) heavy cream
  • 3 lg. egg yolks
  • 1 lg. egg
  • salt
  • butter (for ramekins)
  • 18 sea urchin tongues
  • sunchoke, peeled and shaved (for garnish)
  • radish, shaved lengthwise (for garnish)
  • scallions, green parts only, julienned and curled in cold water (for garnish)
  1. Heat combi oven on steam setting to 84°F.

  2. Blend cream, egg yolks, egg, and 2 cups sunchoke puree in a blender until smooth; strain through fine chinois into a large bowl; season; divide among buttered 4-oz. ramekins; place ramekins on baking sheet; steam until custard is set; remove from steamer; refrigerate.

  3. To serve: remove custards; bring to room temperature; unmold each onto serving plate; place 3 sea urchin tongues on top of each custard; scatter sunchoke and radish shavings on top; garnish with scallion curls.

What to drink: Selbach-Oster Riesling Kabinett 2012