- 10
Ingredients
- For the vinegar cloud:
- 1 cup water
- 1/3 cup sherry vinegar
- 3 1/2 sheets gelatin (previously rehydrated in cold water)
- For the potato crisps:
- 4 frying potatoes, 83/4 oz each
- 2 cups 0.4º oil
- To finish:
- sweet paprika
Preparation
Step 1
For the vinegar cloud:
1. Put 3/4 water and the vinegar separately to cool in the freezer at 34ºF.
2. Heat the remaining water and dissolve the gelatin in it. Leave to cool in the fridge, but do not let it set.
3. When it begins to set, place in the whisking bowl, which should have been cooled beforehand begin to whisk at half speed.
4. When it begins to foam, gradually add the rest of the liquid.
5. Increase the speed and whisk until it is stiff. It should have the consistency of stiff egg whites.
6. Add the very cold vinegar and continue whisking until it has been completely absorbed. Do not overwhisk or the mixture will collapse.
7. Leave in the freeze for 2 minutes so it blocks. Keep in the fridge.
For the potato crisps:
1. Peel the potatoes and use a meat slicer to cut them lengthwise into 0.5 mm slices.
2. Plunge into cold water and then drain the potato slices. Dry them thoroughly.
3. Fry in small batched in the hot oil (approximately 300ºF) until they are totally dehydrated and crunchy.
4. Drain and spread over kitchen paper. Season with salt.
Final Steps & Preparation:
1. Sprinkle the potato crisps with paprika and arrange on a small plate.
2. Lightly beat the cloud with a whisk to make it creamy.
3. Serve the cloud in a bowl next to the potatoes