poatao foam

Daniel Watkins

Daniel Watkins

12th January 2012

poatao foam

used thi recipe as a part of a starter confit egg, chorizo, patatas bravas 

Ingredients

  • ratte potatoe puree 250g waem
  • chicken stock 150g
  • iota carrageenan 1.25g
  • xanthan gum 1g
  • double cream 125g
  • olive oil 35g
  • seasonig

Method

mix the xathan gum & iota into the chicken stock heat the mix to 95 for 3 mins to hydrate
remove from heat blend in the cream & olive oil fold into potato puree, season
transfer to siphon & charge keep warm