Potato espuma in the iSi Dessert Whip


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Ingredients for 1 x 0,5 L iSi Dessert Whip
  • 250 g QimiQ Whip Pastry Cream
  • 100 g Heavy sour cream
  • 100 g Floury potato(es), peeled, cooked, pureed
  • 3 tbsp Brown butter
  • 1 tbsp Truffle oil
  • 1 tbsp Apple balsamic vinegar
  • 1 pinch(es) Pepper
  • 1 tsp Salt
Method
1.

Using an immersion blender, mix all the ingredients together until smooth.

2.

Pour into a 0.5 litre iSi Dessert Whip through the iSi funnel & sieve. Screw in a charger and shake 3 or 4 times.

3.

Pipe onto plates or into glasses.

4.

Tip: pairs well with fish, meat and vegetarian dishes.