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Foodxperience

Potato paper

For this recipe, our FoodXperience chef Garry used the Droogoven (62011810) and drying sheets (62166260).

This dehydrator is the perfect tool for drying fruit, vegetables, herbs, meat, fish, and so on. In our kitchen, we love to use this dehydrator. The airflow is perfect and that contributes to the best result. The maximum temperature for drying is 70˚C. Want to dry for a longer time? No problem. Just let the oven do its work overnight. It is ideal to use silicone 'drying sheets' in this oven. These are air-permeable and washable. Ideal for, for example, meringue or drying a liquid mass.

Equipment for this recipe:

  • Dehydrator
  • Food processor

Ingredients

truffle potatoes
Pasteurized egg white
Pepper and salt

Preparation

  1. Boil the truffle potatoes in their skins until done.
  2. Press through a sieve to obtain a purple purée.
  3. Season with pepper &