The Diacono name is synonymous with good food; some of the most popular kitchens are run by Diaconos from two generations, but what makes Giuseppi’s Bar & Bistro particular is that the front of house as well as the kitchen are led by uncle and nephew. Jerusalem artichoke ice cream recipe with br&y snap, chocolate soil, caramelised pecans, raspberries by Michael Diacono.

Read the full article here: #EatingOut: Giuseppi’s Bar & Bistro

Serves 4


For the Jerusalem artichoke ice cream

250 cream
300 milk
15g milk powder
225g Jerusalem artichokes (peeled, washed & grated)
10g sugar
30g malt extract

For the Br&y snaps

50g of golden caster sugar
50g of golden syrup
1 tsp br&y
50g of butter
1 tsp lemon juice
50g of plain flour
1/2 tsp ground ginger

For the Caramelised pecans

75g of pecan nuts
100g of sugar
5g of salt
oil, for deep frying

For the Chocolate soil

200g of caster sugar
200g of ground almonds
120g of plain flour
100g of cocoa powder
135g of butter, melted
Fresh or frozen raspberries


Begin by caramelising the pecans. Bring a pan of water to the boil & cook the pecans for 3–4 minutes until slightly softened. While they are boiling, mix the salt & sugar together in a bowl & heat a pan of oil for deep frying to 190°C

Once the pecans have softened, drain well but don’t let them dry. Tip them into the sugar & salt mixture & toss to cover

Shake off any excess sugar & carefully(!) lower the pecans into the hot oil – it’s easiest to do this using a slotted spoon. Lower them in then give a brisk stir to stop them sticking together. Line a tray with a silpat mat or some tin foil while they are cooking

Fry the pecans until the oil stops bubbling, as this is when you know all the moisture has evaporated. They should be covered in an even layer of golden brown sugar. Use the slotted spoon to remove them & scatter over the tray. Separate them from each other using two forks before the caramel starts to set or you will end up with one big lump of sugar & nuts!

For the the ice cream

Boil the cream, milk & Jerusalem artichoke until the artichokes are soft. Transfer to a food processor & blitz until smooth. Pass through a fine sieve or preferably a moulis. Boil the puree together with the sugar, milk powder & malt extract. Cool, & churn in an ice cream machine.

Preheat an oven to 170°C/gas mark 3

Place the sugar, golden syrup, butter, lemon juice & br&y in a small saucepan & heat to melt the butter & dissolve the sugar

Leave to cool slightly before mixing with the dry ingredients to form a paste

Line a baking tray with parchment paper & drop teaspoons of the mixture at intervals along the tray. Smooth out into a circle with the back of the teaspoon.

Bake for 6–8 minutes until golden brown

Leave to cool slightly before moulding over the base of upturned glasses.
Reduce the oven temperature to 160°C

Mix all of the ingredients for the chocolate soil together well & spread evenly onto a baking tray lined with parchment paper. Bake for 20 minutes, stirring every 5 minutes. Once cooked, leave to cool then store in an airtight container

Put a tablespoon of chocolate soil into each basket followed by 2 scoops of the Jerusalem artichoke ice cream. Garnish with the pecans, pieces of raspberries & a few dried edible flowers.

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