Truffle Potato Espuma
CrèmeMax's premium cream dispensers are ideal for preparing a wide range of dishes and beverages, from traditional whipped cream to theatrical N2O-infused cocktails and rapid-infused foams.
Chef Louisa Ellis's culinary journey in upscale fine dining began early in her career, starting from culinary school to prestigious kitchens in multi-rosette hotels and Michelin Star restaurants. Always seeking new methods to enhance her skills and evolve as a chef, Ellis showcased her talent on MasterChef UK: Professionals in 2017, reaching the final three. Returning to the MasterChef kitchen in December 2020, Ellis triumphed, marking it as her proudest achievement.
Currently based in Nottingham, Chef Ellis operates as a private chef, crafting an array of unique dishes each month for clients to savor at events and dinner parties. Her dynamic menus highlight a passion for flavors and innovative pairings.
Try Chef Louisa Ellis's exquisite Truffle Potato Espuma recipe.
Follow her on Instagram: https://www.instagram.com/cheflouisaellis/
Truffle Potato Espuma
Ingredients:
250g peeled and cubed new potatoes
15oml milk
25g butter
50ml potato water
1 x tbsp white truffle oil
Salt & pepper to season
Crispy bacon & capers to garnish
Method:
Cook potatoes in simmering water until soft.
Bring the milk & butter to the boil, add to the drained potatoes along with 50ml of the potato water & the truffle oil.
Blend the potato mix until smooth.
Pour into the espuma gun and charge with 2 cream chargers, shake well and squeeze into a bowl.
Top with crispy bacon & capers and any other garnish you wish to use.
Enjoy!
Comments