Jerusalem artichoke, cheesecake and Zallotti Blossom

• 80g Jerusalem artichoke skin
• 200g cream 30%
• 2pcs Zallotti Blossom
• 350g Philadelphia cheese
• 200g yoghurt natural
• 10g gelatine sheets
• 2 eggs
• 80g honey
• 45g sugar
• 30g chocolate dark
• 50g cacao butter 

• Infuse cream with jerusalem artichoke skin and Zallotti Blossom, blended and strain. Add Gelatine sheets (before put gelatine to the cold water for 5 minutes). 
• Using kitchen aid, whip eggs with sugar and honey, than add cheese and mix gently. 
• Add slowly infused cream and yogurt. Mix gently.  
• Put to the form and freeze.
• Frozen cheesecake drop on cacao butter and chocolate. 

Recipe: Ernest Jagodziński