Warm Potato Espuma

• 份量: 1 serving
• 活動時間: 30 minutes
• 總時間: 1 hour

食材

1 pinch salt

150 ml milk

50 ml potato water

75 g butter

1 pinch nutmeg

200 g potatoes (floury)

步驟

Peel the potatoes, boil them in salted water until done and strain (do not mash in any case!). Mix with hot milk, potato water and butter. Season with nutmeg and salt and fill hot into the 0.5 L iSi unit (caution: the outer shell will be very warm - use a heat protector when holding the bottle).

Screw on 1 iSi Cream Capsule and shake vigorously. Serve immediately or keep the iSi unit warm in the bain-marie at max. 75 °C.CAUTION: The iSi Thermo Whip and the iSi Thermo XPress Whip must not be placed in the bain-marie or in a water bath!

Especially exquisite: season with truffle oil.

筆記

If using a 1 L iSi unit, double the ingredients, screw on 2 iSi cream capsules in succession, and shake vigorously after each capsule. If using a 0.25 L iSi device, please halve the ingredients.

Recipe by Ferran Adrià, Restaurant El Bulli, Roses (E) the inventor of espumas and one of the most influential chefs of today.