Potato Espuma in the iSi Gourmet Whip with Wild Mushrooms in Madeira

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Ingredients for 1 x 1 litre iSi Gourmet Whip
  • 300 g QimiQ Classic
  • 100 ml Clear vegetable stock
  • 50 g Butter
  • Salt and pepper
  • Ground nutmeg, grated
  • 600 g Floury potato(es), cooked
  • White truffle oil
  • For the mushrooms
  • 50 g Butter
  • 300 g Wild mushrooms, chopped
  • 100 ml Madeira wine
  • Salt and pepper
  • Rosemary
Method
1.
Heat the QimiQ Classic, vegetable stock, butter and seasoning until completely melted. Add the potatoes, mix well and strain through a fine sieve.
2.
Pour into a 1 litre Gourmet Whip bottle. Screw in two chargers and shake well. Place in a hot water bath to keep warm.
3.
Shake well before serving and drizzle with truffle oil (optional).
4.

For the mushrooms in Madeira wine: fry the mushrooms in the butter and douse with the wine.

5.
Season to taste, reduce a little, and serve with the potato espuma.