Gastronomixs

Pommes soufflé

In this age of textures and crispy garnishes, this classic has enjoyed a revival. It takes a little practice, but the result will amaze. The key elements for success with this preparation are the choice of potato and the right temperature.

Recipe makes approximately 40 pieces.

Pommes soufflé

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Ingredients

2

large

potato, waxy

As needed:

 

potato starch

As needed:

 

egg white

As needed:

 

peanut oil

As needed:

 

salt

Preparation method

  • Peel the potatoes and cut into slices 1-1,5mm thick on a mandolin.
  • Lay the potato slices out on the work surface in two rows.
  • Dust one row with a very thin layer of potato starch, and use a brush to make the layer as even as possible.
  • Brush the other row of potato slices with a very thin layer of egg white. If you have very fresh egg whites, use a little water to thin it down. It will allow for a nice even finish.
  • Stack the potatoslices with the starchdusting on top of the slices with the egg white, making sure there's no air in between, press firmly.
  • Using a cookiecutter, punch out small round.
  • Deep-fry them in 140°C oil.
  • Swirl the oil in the pot gently, until the potato starts to soufflée.
  • To finish, baste the potato soufflées with the hot oil until they are golden brown.
  • Remove from oil and drain on paper towels.
  • Sprinkle with salt.

Serving suggestions

  • Alongside salads and cold starters, e.g. with oyster, cauliflower and quinoa.
  • As a crispy garnish to an amuse-bouche.
  • As a snack, sprinkled with a little ground cinnamon for an added touch. It sounds like a bold choice, but the combination is perfect.

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