Melting potato

Alexander Wood

Alexander Wood

24th November 2010

Melting potato

Makes enough for 15 portions
Prepare the day before as needs 12 hours to fully hydrate
Keep quenelles in the hot box, dispose at the end of service, this is what we do here, need to hold moist at just over 60C for the best effect.
Methyl cellulose sets when its hot and melts when it cools down, kind of a reverse ice cream.

Ingredients

  • 100gm Water
  • 50gm Milk
  • 5gmMetil(Methyl Cellulose)
  • 220gm Mashed Potato (Hot)
  • Salt

Method

Method
Blend the methyl with the water, then blend in the milk.
Add the potato and salt to taste and blend again.
Store in the fridge for the next day.
On The Day
Warm a suitable size pan of the water to between 70 and 80C.
Warm the spoon up in the water and roche a spoonful of potato mix into the water, allow time for the mix to drop off the spoon by itself.
Cook at about 70C for 5-6 minutes until it firms up.
Transfer to container with a damp cloth.
Cover with a lid, this will then hold nicely for about 2-3 hours in a hot plate.
Repeat until mix used up.