Method

• 1.
  For the white chocolate mousse, place gelatine in a bowl of cold water and set aside for 5 minutes to soften.
• 2.
  Place maple syrup in a small saucepan over high heat and cook for 2-3 minutes until reduced by half. Meanwhile, place 280ml cream in a separate saucepan over medium heat until warmed through. Stir warm cream into the reduced maple syrup to combine. Squeeze excess liquid from gelatine, add to the warm cream mixture and stir to dissolve. Place chocolate in a heatproof bowl and pour over the warm cream mixture. Stand for 5 minutes. Mix until smooth. Add remaining 200ml cream and blend with a stick blender to combine. Pour into a container, cover with plastic wrap and refrigerate overnight to set.
• 3.
  Preheat oven to 200°C.
• 4.
  For the Jerusalem artichoke caramel, place artichokes and butter in an ovenproof frypan over medium heat and cook for 13-15 minutes until softened slightly and golden. Transfer to oven and bake for 25-30 minutes, stirring halfway, until artichokes have totally collapsed. Return to high heat on the stove and cook for a further 2-3 minutes until very caramelised. Transfer to a bowl and blend with a stick blender until very smooth.
• 5.
  Place sugar and 150ml water in a large frypan over high heat and cook for 7-8 minutes, until a dark caramel. Remove from heat, add artichoke puree and an extra 1/4 cup (60ml) water and whisk to combine. Once completely smooth, transfer to a container, cover directly with baking paper and cool completely.
• 6.
  To serve, transfer mousse to a piping bag fitted with a 1.5cm star nozzle. Place a spoonful of caramel on the plate. Pipe mousse in a spiral on top, and finish with shaved dark chocolate and potato chips.