- 4
Ingredients
- For the potato purée:
- 7 oz mashing potato
- 1/2 cup butter
- 1/4 cup single cream (35% fat)
- 5 1/3 tbsp icing sugar
- 1 vanilla pod
- Maldon salt
- For the emulsified yolk:
- 1 egg yolk
- 1 tbsp hot water
- 1 tsp icing sugar
- To finish:
- 4 vanilla pods
Preparation
Step 1
For the potato purée:
1. Peel and roughly chop up the potatoes.
2. Add to part of the cold water and heat over a medium heat for approximately 20 minutes and drain.
3. Pass the potatoes through a fine sieve until you have a smooth purée.
4. Gradually whisk the cream and warm butter into the potato purée in a warm part of the kitchen.
5. Open the pod lengthwise and scrap out the seeds.
6. Add the sugar and vanilla seeds. Continue whisking.
For the emulsified yolk:
1. Whisk the egg yolk in a metal bowl near to a heat source (without this affecting it directly). Once it has turned white, add the sugar and continue whisking.
2. Gradually add the hot water as the egg emulsifies.
Final Steps & Preparation:
1. Put a soup spoon of potato purée in a bowl and a pinch of Maldon salt on top of the purée.
2. Drizzle a ring of emulsified yolk around the purée.
3. Place a vanilla pod on one side, so that the aroma can be noted while the purée is being eaten.
Note: The guest has to be able to smell the vanilla while he eats the purée.