Potato snack

Chiara Patracchini

INGREDIENTS

For the baked potatoes
600 g of mountain potatoes
Coarse salt

For the soft potato
280 g of egg yolks
100 g of sugar
20 g of cane sugar
50 g of bona flour
300 g of potato pulp

For the goat's milk mousse
350 g of goat's milk
200 g of white chocolate
8 g of gelatine sheets
450 g of gently whipped cream

For the caramelised potato skins
Oven-baked potato skins
100 g of water
100 g of sugar

 

 

METHOD

For the baked potatoes
Wash the potatoes, dry them and lay them in a roasting tin with coarse salt. Bake in the oven at 200 °C for 60 minutes. Then peel them, setting the skins to one side to use to make the caramelised potatoes. Pass the pulp in a potato ricer and use it to make the soft potato.

For the soft potato
Whisk the egg yolks with the sugar. Meanwhile, mix the potatoes with the sugar and the bona flour. Then add the two mixtures together. Spread on sheets of baking paper and bake in a hot oven at 160 °C for 4 minutes. Cool and cut into the required dimensions.

For the goat's milk mousse
Soak the gelatine in water. Meanwhile, melt the chocolate in a bain-marie and mix it with the previously boiled milk. Add the gelatine and cool. Then add the whipped cream. Use the mousse to make the soft potato snack.

For the caramelised potato skins
Boil the water with the sugar, dip the skins in the syrup and dry them in the oven at 60 °C for 3 hours. Blend and use them to cover the snack.

Serve the dessert with warm goat's milk.

 



 

Clicca qui per leggere il profilo dello chef

Chiara Patracchini

Clicca qui per leggere la ricetta

The unusual vegetable garden
A recipe presented at
Identità Milano 2012