Gastronomixs

Warm potato foam

Nothing new, but still one of the most extraordinary products to make with a siphon. This technique was used by Ferran Adrià as part of his re-envisioned Spanish tortilla. 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.

Warm potato foam

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Ingredients

300

g

floury potatoes

150

g

single cream

150

g

potato cooking liquid

50

g

butter

As needed:

 

nutmeg

50

g

egg yolk, optional

As needed:

 

salt and pepper

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.

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