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Potato Foam
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| For the potato foam potato 250 grams, 125 grams of cream (whipping cream), 100 grams of water of mushrooms (the thaw of the mushrooms, if using fresh mushrooms, then you will need the same amount of cooking water but potatoes), 35 grams of extra virgin olive oil and salt. Use two charges of siphoning. |
Mushrooms thawed in the microwave or in a pan with a little oil and remove the stock needed to make the potato foam. Thoroughly wash the potatoes and put them to boil in a pot of water until tender. Then peel them and put them in the glass of the Thermomix or container you use to grind, add the mushroom water, cream, salt and olive oil.
Milled down to a fine cream. Pass the potatoes creamy foam trap and put the two charges. Shake and reserve in a water bath pan to keep warm. In a frying pan with olive oil, saute the mushrooms adding salt to taste until they are ready. Put a pot or pan filled with water and a splash of vinegar, bring to a boil.
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