Roast Potato E''spuma - John Campbell, The Dorchester Collection Coworth Park

Thermomix UK

Thermomix UK

Standard Supplier 26th October 2011

Roast Potato E''spuma - John Campbell, The Dorchester Collection Coworth Park

John Campbell's tasty way to serve roast potatoes with a difference. Published in the Observer Food Monthly magazine, Dec 2006

Ingredients

  • 300g potato flesh scooped from the centre of just roasted potatoes (keep the "shells" in a warm place to keep crisp while you make the e'spuma)
  • 270g chicken stock
  • 100g milk
  • 50g butter
  • Seasoning to taste

Method

Place all the ingredients in a Thermomix mixer and blitz on full power for four minutes at 60°C.
Add to a 1 litre Gourmet Whip and load with two nitrous oxide chargers (or use a .5 litre Gourmet Whip with one nitrous oxide charger for half the mixture, and repeat with the second half of the mixture.)
Janie's Tip:
Serve the e'spuma piped inside the crispy roast potato shells. Lovely with bacon powder (see recipe).

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