PreparationSweat the finely diced shallots in olive oil, add the (peeled, cubed) Jerusalem artichoke, deglaze with the vegetable stock, and leave to simmer for approx. 20 minutes on a medium heat. Puree the mixture and add the heavy cream. Season to taste with salt, pepper, lemon juice, and Noilly Prat Vermouth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (149 °F) in a bain-marie or in a water bath. Shake vigorously before serving.
Serving SuggestionFor the beetroot sticks in tempura coating, stir 250 g tempura or rice flour into 250 ml water and 1 tsp. salt until smooth. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Cut the beetroot into 1 cm sticks, spoon the batter directly onto them and stir to coat. Fry in hot oil for approx. 2–3 minutes, sprinkle with sea salt and place onto skewers. Serve warm with the soup.
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