Foams

A technique whereby N2O (Nitrous Oxide) is introduced in a siphon on top of a mixture containing plankton.

POTATO AND PLANKTON FOAM

PREPARATION TIME: 30 min

INGREDIENTS: 250 g potatoes, 125 g cream (35% fat), 100 g water used to cook the potatoes, 35 g virgin olive oil, 3 g plankton, Salt, 2 N2O capsules

Peel and cut the potatoes, place them in cold water and cook for 20 minutes. In the thermomix, mix the cream and plankton with the water used for cooking the potatoes at 70 ºC and add the olive oil in a slow, steady stream until you obtain a smooth emulsion. Fill the siphon and add the N2O capsules, set aside in a bath at 70 ºC.

NOTES: The plankton is more intense in neutral flavors such as potato.