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800 g : potato idaho
200 ml : cream
100 g : butter unsalted, cubed
5 g : nutmeg powder
1 pch : pepper cayenne powder
5 ml : oil truffle white
45 g : truffle white fresh
10 ml : milk
200 ml : cream
100 g : butter unsalted, cubed
5 g : nutmeg powder
1 pch : pepper cayenne powder
5 ml : oil truffle white
45 g : truffle white fresh
10 ml : milk
Preparation
Pre heat the oven to 180C.
Wash the whole skinned potatoes. Bake in the oven for an hour. With a kitchen towel and an office knife, peel the potatoes when they are hot. Put them in a large bowl.
In a pan, bring the fresh cream to a boil. Add the cream slowly to the potatoes, puree with a bar-mix.
Season mousseline with nutmeg, cayenne pepper and salt to taste.
Serve
Transfer mousseline into a saucepan on a low heat, stir with a wooden spoon, and add butter cube and white truffle oil. Adjust consistency by adding milk. Taste and adjust seasoning. Place mousseline in soup plate. Finally grate white truffle on to the mousseline and serve immediately.
Wash the whole skinned potatoes. Bake in the oven for an hour. With a kitchen towel and an office knife, peel the potatoes when they are hot. Put them in a large bowl.
In a pan, bring the fresh cream to a boil. Add the cream slowly to the potatoes, puree with a bar-mix.
Season mousseline with nutmeg, cayenne pepper and salt to taste.
Serve
Transfer mousseline into a saucepan on a low heat, stir with a wooden spoon, and add butter cube and white truffle oil. Adjust consistency by adding milk. Taste and adjust seasoning. Place mousseline in soup plate. Finally grate white truffle on to the mousseline and serve immediately.
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