Our beloved potato in a consistency you've never tried
Recipe for potato foam (whipped cream dispenser)
This way of serving your potatoes is a delicious and impressive way to wow your guests.
The mild flavor profile of the potato foam makes it a perfect match for, for example, fish/seafood or an appetizer.
Servings: Portions
Potato Foam (Whipped Cream Dispenser)
Our beloved potato in a consistency you've never tried
Ingredients
- 600 gram Potato
- 400 gram Milk
- 50 gram Butter
- 100 gram egg white
Instructions
- Melt the butter and let it cool.
- Meanwhile, boil the potatoes until tender and blend them into a purée using an immersion blender/blender.
- Next, add the milk and egg whites to the mixture and strain it through a fine-mesh sieve into the whipped cream dispenser.
- If it is not to be served immediately, place it in a sous vide/water bath at 60 degrees Celsius (140 degrees Fahrenheit) until serving.
- Then, give it 3 cartridges and you'll get a fine foam for your dish.
Notes
This recipe is for a 1-liter whipped cream dispenser. If you only have a 0.5-liter one, simply halve the recipe.