Warm potato foam
With this technique, you get a deliciously light mousseline of potato that is a good bit easier to digest. Apart from this, aspects such as using the potato cooking liquid are new. Normally this liquid goes straight down the drain, taking so much flavour and nutrition with it, but in this recipe it is given a clear function.
Makes 650g.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Egg
- Vegetarian
Ingredients
- 300 g potato, Floury, Jac van den Oord
- 150 g whipping cream
- 150 g potato cooking liquid
- 50 g butter
- as needed salt and pepper
- as needed nutmeg
- 50 g egg yolk
Preparation method
- Boil the potatoes in salted water until tender.
- Pour off the potatoes, reserving the liquid.
- Rub the potatoes through a sieve and mix with the single cream, the measured cooking liquid, and the butter.
- Season with salt and nutmeg, and transfer to the siphon while still warm.
- Place a cartridge in the siphon and serve immediately, or keep warm in a bain marie or thermo bath of max. 70°C.
- Add egg yolk to make the foam more stable.
Serving suggestions
- As a component in a a composition with chicory, fennel, or asparagus.
- For example, as a component of a new version of 'eel in green' with smoked eel and herb salad.
- As part of an amuse-bouche, e.g. with potato cracklings and puffed mustard seeds.
