Blue Potato Foam, served warm
| Blue Potatoes | 0.250 kg |
| Whole milk 3.5% | 0.150 kg |
| Truffle oil made from black truffle | 0.050 l |
| Butter | 0.025 kg |
| Cooking water from potatoes | 0.050 l |
| Ground nutmeg | 0.001 kg |
| Salt | 0.004 kg |
| Black pepper, fresh from the mill | 0.001 kg |
| Kisag / iSi disposable gas cartridges | 1.0 St |
Preparation
Preparation:• Prepare all the ingredients
Method:
• Peel the blue potatoes and cook them in salted water until they are tender. Drain them, reserving a little of the water
• Let the potatoes cool. Squash them finely or pass them through a sieve
• Heat the milk with the truffle oil and the butter and mix this with the potatoes
• Add the potato water, season with salt, pepper and nutmeg
• Then finely filter the mix and put it in a siphon
• Add the gas cartridge. Shake energetically and place in a bain-marie at 65 – 75 °C
• If necessary, use a second gas cartridge
Suggestion:
• The potatoes must not be mashed but pressed in a press purée or passed through a fine sieve
• Normal potatoes can be used in place of the blue potatoes
| Nutritional values | per 100 ml |
|---|---|
| Energy | 661 kJ |
| Energy | 158 kcal |
| Fat | 10 g |
| - of which saturates | 3.6 g |
| Carbohydrates | 13 g |
| - of which sugar | 2.9 g |
| Fibre | 1.7 g |
| Protein | 3.3 g |
| Salt | 1.7 g |
| Allergens | Contains |
|---|---|
| Milk | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.