Gastronomixs

Potato and artichoke cake

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Potato and artichoke cake

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

100

g

potato purée

30

g

orange oil

70

g

clarified butter

100

g

egg white

80

g

rice flour

40

g

artichoke powder, freeze-dried

Preparation method

  • Blend the purée with the oil, clarified butter, and the egg white.
  • Mix in the rice flour with the artichoke powder and set aside to rest for fifteen minutes.
  • Spread the mixture onto a silicone baking sheet.
  • Bake in a oven at 150°C until crispy.

Serving suggestions

  • As an amuse-bouche with artichoke aioli.
  • As a crispy garnish in a composition with garlic, tuna, leeks, olive, and cheese.

Previous page