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