Jerusalem Artichoke Puree with Laminated Onion Brioche
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Jerusalem Artichoke Caramel Puree with Pickled Turnip, Potato Foam and Laminated Onion Brioche
Nikita makes a caramelized Jerusalem artichoke puree, roasted artichoke pieces, pickled turnip, sourdough croutons fried with thyme and a potato foam. Her centrepiece is a laminated vegan onion brioche shaped into a complex plait. She describes the dish: 'Sort of a sweet Jerusalem artichoke puree topped with pickled turnip, roasted Jerusalem artichoke, covered in a potato foam. And then I'm serving it with a laminated onion brioche, so as many root vegetables as I could.' On the lamination: 'I'm going to do one double fold and one single fold. I cannot remember how many layers that equates to. I have got enough time. I practiced it, so it's possible. It's just challenging.' On the shaping: 'I'm going to plait it like a horse's mane just to make it a little bit harder. Obviously they chose the hardest one. It is proving now. There's nothing more I can do. It's just sort of hoping and praying.'
Spencer identifies the bread as the primary risk: 'It's going to take a long time to make sure it's cooled, it's rested, it's laminated, it's proved. So there's a lot that could go wrong.'
At the pass: {Louisa}: 'It's very clever to put the sourdough croutons in there. That's very much needed.'
{Ash}: 'I think you've got some good contrasting flavors. I think if you get the wrong spoon, it can all mold together and be a bit same-same.'
James: 'It's everything I like. It's sweet, it's sour, and the bread is brilliant.'
Nikita: 'I am happy with it. I think I could have maybe proved it a tiny bit longer just to get a bit more puff.'
{Ash}: 'Really nice. Nice and light. Nailed it.'
Peer scores: James 8, Louisa 8, Ash 8.
VETERAN ROUND: Score 7 out of 10. 'The laminated onion brioche was a bold move and really brave. The flavor of it was great. It could have been proved a little bit more and there was a touch dry and flaky on the outside. The caramelized Jerusalem artichoke puree was delicious. Perhaps it was a little bit sweet. Overall, this was a tasty plate of food. However, I found it a little bit safe.'
BANQUET FINAL: Added more caramelised onion to the brioche and plaited it to resemble a horse's mane. Swapped the original potato foam for an aerated Jerusalem artichoke foam to address Lorna's heat feedback on texture. Kept the sourdough croutons. Roasted artichokes glazed with a marmite and maple syrup reduction.
Reception at the pass. Tom Kerridge: "I think I preferred it with potato on the top." Lorna McNee: "I prefer the texture of the artichoke thing. It's not quite as gloopy, but I do find the whole thing's a bit sweet." Tom: "Now it's the savouriness that's missing. It's still like I'm picking a fault in a great dish here. That bread is outstandingly good." Jack: "How's the vegan brioche gone? It's very light. I like the crust on it." Josh: "It's quite brave to do a vegan laminated brioche." Orry: "More like a folded brioche than a lamination." Phil Wang: "I still love digging into this pot like you are digging into the earth and finding all these different textures in there." Lorna: "You get lots of crunchy croutons in there. I really like that." Marley Sue (guest): "It's nice how it all just comes together, but maybe a bit too heavy and sweet for a starter. Make a lovely pudding."
Final result: 6th place. Phil Wang: "We're obsessed with that brioche bun. It's absolutely wonderful, and I love digging into that pot and finding all that lovely, earthy goodness in it. But there were some really strong dishes today." Nikita: "I kind of expected it, to be honest."
