Warm Potato Espuma
medium
·under 60 minutes
.jpg "Warm Potato Espuma")
.jpg "Warm Potato Espuma")
Benefits
Increased whipped volume
Reduced calories due to increased whipped volume.
Ingredients
1 pinch
salt
150 ml
milk
50 ml
potato water
75 g
butter
1 pinch
nutmeg
200 g
potatoes (floury)
Steps to prepare
1.
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).
2.
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!
3.
Especially exquisite: season with truffle oil. 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.
Benefits
Increased whipped volume
Reduced calories due to increased whipped volume.
iSi Tip
The puree is smooth and can be gratinated very well.