Hot Foam of Potato With Mock Tartufo

By corlear

Ingredients

• For the potato foam:
• 8 3/4 oz mashing potatoes
• 1/2 cup water from cooking the potatoes
• 1/2 cup single cream (35% fat)
• 2 1/2 tbsp virgin olive oil
• salt
• 1 2-pint ISI foaming canister
• 2 N2O cartridges
• For the false truffle slices:
• 2 oz summer truffle
• tartufo oil
• To finish:
• tartufo oil
• salt

Details

Servings 4

Preparation

Step 1

For the potato foam:
1. Peel, chop and bring the potatoes to the boil in salted water and cook for around 20 minutes.
2. Once they are cooked, drain and save the cooking water.
3. Put the cooked potato and the cooking water in the Thermomix at 140ºF. Process and gradually add the cream. Repeat the same procedure with the oil until you have a smooth, liquid emulsion. Season with salt.
4. Strain and use a funnel to fill the foaming canister.
5. Foam and keep the canister in a bain marie at approx. 160ºF.

For the false truffle slices:
1. Clean and peel the truffle.
2. Use a truffle slicer set at 1/20" to slice the truffle.
3. Lightly brush the truffle slices with tartufo oil.

Final Steps & Preparation:
1. Put the potato foam in a bowl. Lightly season the mock tartufo slices with salt.
2. Cover the potato foam with the mock tartufo slices and finish by dressing it with a little tartufo oil.