Potato Cappuccino with Potato Froth
Ingredients:
- 1 gallon veal stock
- 1 pound Idaho® potatoes, diced, sauteed
- 2 ounces black truffles, minced
- 2 tablespoons truffle oil
- ¼ cup butter
- salt and freshly ground black pepper, as needed
- potato froth, as needed
- cocoa, as needed
Potato Froth (Yield 5 cups):
- 2 pounds Idaho® potatoes, peeled, diced
- 1 quart heavy cream
- 2 tablespoons milk
- salt and freshly ground black pepper, as needed
Directions:
- Reduce stock to about 4 cups.
- Add potatoes, truffles, truffle oil and butter to reduced stock. Season with salt and pepper and puree in a blender.
- Add potato mixture to cappuccino cups, top with potato froth, dust with cocoa and serve.
Potato Froth:
- Simmer potatoes in water until cooked through, then drain and mash with remaining ingredients. Pass potato mixture through a chinois and place in a whipped cream dispenser to make froth.
Print Recipe
Yield: 12 servings
Source:
Jason Santos
Formerly of - Blue Inc.
Boston, MA
