Potato mousseline with lemon
Sometimes, just a small twist is needed for an incredible result! In this recipe, lemon has been added to this classic potato purée for a tangy effect.
Creation by Stefan van Sprang, Aan de Poel** restaurant, Amstelveen, the Netherlands.
Makes 1200g.
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Ingredients
|
1 |
kg |
potatoes |
|
250 |
g |
milk |
|
50 |
g |
butter |
|
As needed: |
|
lemon juice |
|
As needed: |
|
salt and pepper |
Preparation method
- Cook the potatoes in salted water until tender.
- Purée the cooked potatoes using a food mill or potato ricer.
- Melt the butter in the milk and use a hand-held blender to emulsify.
- Mix the milk mixture with the potato purée to the desired thickness.
- Season the potato purée to taste with lemon juice and salt and pepper.
Serving suggestions
- In a composition with truffle, Parmesan cheese, and egg.
- In a composition with anchovies, garlic, and leeks.
- Vary by adding green herbs, spring onion, or capers.