PINOT NOIR PAIRING- SUNCHOKE PUDDING WITH PARM & BACON

INGREDIENTS:

Sunchoke Pudding with Shaved Parmesan and Bacon

Serves 4

200 grams Sunchokes, washed and sliced very thin

50 grams sunchoke, washed and sliced paper thin for frying (optional garnish)

1 tablespoon olive oil

Salt and black pepper to taste

Whole milk as needed

6 grams Ultra Sperse 3

.40 grams Xanthan Gum

.20 grams Lamba Carrageenan

1-ounce cooked bacon crumbled

Fresh shaved Parmesan as needed

¼ cup toasted chopped hazelnuts

4 sunflower sprouts

METHOD:

In small sauté pan over medium high heat add oil and sunchokes. Cook for 5 minutes and season with salt and pepper. Add enough milk to just cover sunchokes and simmer for about 20 minutes until sunchokes are very tender. Strain reserving milk. Place sunchokes in blender and blend until smooth add a little milk if needed to get blender moving. Once blended, blend in Ultra Sperse, Xanthan gum, and Lamb Carrageenan. Remove and refrigerate.

Preheat fryer to 350°.

Once hot place sunchokes in fryer and cook until golden brown and crispy. Season with salt.

To plate pipe or spoon pudding on plate and garnish with bacon, shaved parmesan, chopped hazelnut, crispy sunchokes, and sunflower sprout.

Courtesy of Mark Caldwell, Executive Chef Davis Estates