- 4
Ingredients
- For the baked potato consommé:
- 3 lb mashing potato
- 11/4 cup water
- 1/4 cup 0.4º olive oil
- For the hot potato gelatin:
- 1 cup baked potato consommé (see previous step)
- pinch powdered agar-agar
- salt
- To finish:
- 1/2 tbsp powdered yogurt
- 1 tbsp powdered vinegar
- 4 tbsp double cream (40% fat)
- 1 tbsp scallion, diced
- freshly ground black pepper
- salt
- 1/4 cup virgin olive oil
Preparation
Step 1
For the baked potato consommé:
1. Clean and dry the potatoes, peel with a knife, leaving approx. ¼" of potato on the skin.
2. Bake the skins on a tray with oil and salt in the oven at 355ºF, until the skins are golden and baked through. This will take around 25 minutes.
3. Drain off the oil and weigh the skins. Leave 10½ oz of skins on the tray and deglaze the tray with warm water.
4. Leave to infuse for 12 hours at room temperature and strain.
For the hot potato gelatin:
1. Season the consommé with salt. Mix a ¼ of the consommé and the powdered agar-agar in a pan.
2. Stirring continuously, bring to the boil over a medium heat, remove from the heat and add the rest of the consommé and whisk.
3. Put 4 spoonfuls of consommé, approx. ¼ cup, to set in a small dish.
4. Leave to set in the fridge for at least 3 hours.
Final Steps & Preparation:
1. Make a ½" wide channel lengthwise through the center of the gelatin in the dish, but without reaching the ends, which will leave you with two semi-circles.
2. Use a 2/3" scoop to remove the gelatin and make a 2/3" diameter circle in the center of each of the two semi-circles.
3. Heat the gelatin in the salamandra for 8 seconds.
4. Season the gelatin with salt and fill the long hole in the center with the double cream.
5. Place the powdered yogurt at one end of the strip of double cream and the powdered vinegar at the other.
6. Place the diced scallion and the black pepper in the center of the double cream, making sure you leave 1¼" between them.
7. Fill the circular holes with virgin olive oil.