Preheat oven to 150C.
Peel and grate artichokes. Place 25 grams butter in a frypan and set over medium heat. Add grated artichokes and cook until soft. Remove from heat, transfer to a food processor and process until a soft puree. Pass through a sieve into a clean bowl. Add egg yolks, 100 ml cream and 50 grams sugar and stir to combine.
Pour mixture into 4 x 8.5 cm ramekins and place in a baking dish. Fill the baking dish with water to halfway up ramekins. Place baking tray in the oven and bake until crème brulee is cooked through but still slightly wobbly in the centre, about 30 minutes. Remove from oven and remove from water bath. Sprinkle with 10 grams sugar and brown with a blow torch.
Increase oven to 180C.
To make tuille, place 50 grams butter, 50 grams sugar, 2 egg whites and flour in a bowl and whisk to combine. Spread very thinly on a paper lined baking tray, sprinkle with nutmeg and place in the oven to bake until golden, about 6 minutes. Remove from oven and roll to shape.
Meanwhile, as the brulee and tuille are cooking place lemon segments, extra virgin olive oil, remaining 5 grams sugar and ½ teaspoon salt in a bowl and stir to combine.
Place goats cheese and remaining 50 ml cream in a bowl and whisk to combine.
To serve, place a crème brulee on each serving plate. Top with a spoonful of whisked goats cheese, tuile and lemon segments.

MasterChef

Jerusalem Artichoke Crème Brulee