Jerusalem Artichoke, Comté and Truffle Soufflé with Truffle Froth

Philippe Mouchel Serves 8


50g  Fresh Black Truffle


500g Jerusalem Artichoke                         

1 Garlic Clove, peeled                           

250g Comté Cheese, grated                                  

30g Truffle, chopped into 1mm pieces                                

60g Flour                                                            

75g Butter                                                          

600ml Milk                                                           

3 Egg Yolks                                       

200g White Flour                                                           


125mls Rich chicken Stock                                      

125 mls Reduced Mushroom Stock

20g Brown Butter, lightly simmer the butter until it is a nut brown                    

20ml Milk                                                

Truffle Paddock Truffle Met an Olive Truffle Oil     

Salt and Pepper 


Preparation time: 1 hour

Cooking time: 30 mins


Pre heat oven at 170C

Peel and slice the Jerusalem artichoke.

In a saucepan add the milk, garlic and the sliced artichoke. Season with salt and pepper. Cook until the artichoke is soft, about 20 mins.

Drain the artichoke and chop finely with a knife.

Keep 400ml of the milk.

In a new saucepan melt the butter on low heat, add the flour and cook for one minute without coloration. Add the 400ml of milk and bring to the boil to make a béchamel sauce, stirring constantly with a whisk. Add the Comté cheese and the chopped truffle. Mix very well until smooth. Season to taste. 

Transfer the mix to a clean bowl and cool down for a few minutes, add the egg yolk. Mix very well, now with a wooden spoon. In a separate bowl, whisk the egg whites into a soft meringue. Fold this through the first mixture. 

Transfer the mix into 8 buttered moulds. A good idea is to use tea-cups of about 200mls. Place these into a baking dish. Fill the baking dish with water, half way up the side of the cups.

Place the tray into the oven and bake for 25-30 minutes. Test with a small knife. It should come out clean when they are cooked.


Combine the chicken stock and mushroom stock in a saucepan and bring to a boil. Add brown butter and milk. Season with salt and pepper. Drop in the truffle oil. Emulsify with a hand blender until really foamy. Do this right at the time of serving.


Invert the soufflés onto a warm plate. Spoon over the Truffle Froth and finish with fresh shaved truffle.

A favourite of Chef Philippe Mouchel!

More Truffle Recipes