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.