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

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