Jerusalem Artichoke and Orange Mousse

Preparation

1. Sauté the Jerusalem artichoke and onions in butter.
2. Douse with the white wine and reduce. Add the vegetable stock or water and season with salt. Cook until the vegetables are soft and reduce until the liquid has almost completely evaporated.
3. Puree with an immersion blender until smooth and allow the mixture to cool.
4. Whisk the unchilled QimiQ Classic smooth. Add the cream cheese, orange zest, orange juice and nutmeg and mix well. Fold in the whipped cream.
5. Pour the mousse into a bowl and allow to chill for approx. 4 hours.
6. Spoon small dumplings out of the mousse and serve on a plate with radicchio, lamb’s lettuce leaves and orange fillets.