- ratte potatoe puree 250g waem
- chicken stock 150g
- iota carrageenan 1.25g
- xanthan gum 1g
- double cream 125g
- olive oil 35g
- seasonig
poatao foam
Daniel Watkins
12th January 2012
poatao foam
used thi recipe as a part of a starter confit egg, chorizo, patatas bravas
Ingredients
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
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