Truffled Potato Foam Cone with Parma Ham and Fried Vegetables

Appetizer, Side Dishes
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Ingredients for 10 portions
  • 150 g QimiQ Whip, chilled
  • 310 g Floury potato(es), cooked
  • 60 g Butter, melted
  • 15 ml Truffle oil
  • 6.5 g Salt
  • 0.5 g Nutmeg, ground
  • 200 g Parma ham, sliced
  • 120 g Carrot(s), finely sliced
  • 120 g Leek, finely sliced
Method
1.
Lightly whip the cold QimiQ Whip until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).
2.
Add the potatoes and continue to whip until the required volume has been achieved.
3.
Add the melted butter and truffle oil and whisk slowly until the mixture has emulsified. Season with the salt and nutmeg.
4.
Fry the vegetable strips in hot sunflower oil and allow to drain on paper towel.
5.
Serve the potato foam with Parma ham and vegetables.