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Warm potato espuma with winter spices

Delicious as a ‘velvet’ layer over a dish, for example on scallops, or as a garnish with a game dish.

Warm spices, they not only add flavor and aroma to your creations, but also provide depth. You could call them the heart of the kitchen. In the winter months, and especially in December, we seek warmth in our dishes and reach for our spice drawer, bringing them back into our recipes.

Ingredients

175gCream
175gMilk
150gSalted butter
3Cloves
2Star anise
500gPeeled potatoes
Nutmeg

Preparation

  1. Heat milk, cream, and butter over low heat.
  2. Add the spices and let infuse gently for about 25 minutes with the lid on the pan.
  3. Tip: prepare this mixture a day in advance and let it infuse overnight in the fridge, so the spices can fully release their aromas.
  4. Cook the potatoes until done and mash them with a potato ricer.
  5. Strain the milk-cream mixture and mix it warm into the mashed potatoes.
  6. Stir well until you have a smooth, airy emulsion.
  7. Strain the mixture again, pour into a siphon, and charge with two cartridges.
  8. Keep the siphon warm until serving.