Fabrizia Meroi
“Per e muss” salad, glazed Montella chestnuts, celery sauce and anchovy saltby Gennaro Esposito
Primo piano Golosi di Identità e il Brain Food Forum S.Pellegrino: ecco le novità appena "atterrate" su Identità Digitali
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
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.
(482)
