poddus
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Mediterranean Potato Foam
Ingredients
- 300 ml milk
- 50 ml heavy cream
- 100 g butter
- 0.25 g salt
- 0.25 g pepper
- 2 tbsp. olive oil
- 3 garlic clove(s)
- 0.5 lemon(s)
- 2 sprig(s) of rosemary
- 300 g potatoes (floury)
- 0.25 g nutmeg
- 20 g thyme
Preparation
- Boil the peeled and cubed potatoes in salted water with a sprig
of rosemary for approx. 10 minutes, drain and leave to stand
briefly.
- Heat the milk with the garlic and a sprig of rosemary and add
the heavy cream.
- Mash the warm potatoes into the hot liquid with a potato ricer
(do not puree with a mixer) and stir with a whisk.
- Season the puree to taste with salt, pepper, nutmeg, and lemon
zest.
- Leave to stand for 2-3 minutes at a low heat. The mixture should
have a liquid consistency.
- Pass the mixture through a sieve directly into a 0.5 l Whipper.
Screw on 1 iSi cream charger and shake vigorously.
Keep the whipper warm at max. 75 °C in a bain-marie or in a water
bath. Shake vigorously before serving.