Food Genius Academy – Milano
Soft egg, potato mousse, potato peel powder, hazelnuts and truffle
ASSEMBLY
Place the egg in a bowl, cover with the potato mousse, add the hazelnuts, the peel powder and grate plenty of truffle with a fine grater or a microplane.
INGREDIENTS
For the potato mousse: peel the potatoes (keep the skins for the next preparation) and cut them into coarse pieces, place them in a saucepan and cover them with milk and cream, add a pinch of salt and cook over medium-low heat until flake. Blend everything and place in a siphon, load and keep warm until the dish is assembled
For the potato peel powder: boil the peels in plenty of salted water, place them on a baking tray and dry them in a dehydrator or in the oven, blend until you obtain a powder
For the hazelnuts: toast the hazelnuts in the oven at 170°C with a little salt and then coarsely chop them
For the egg: make a classic pochè egg by creating a vortex in a pot of almost boiling water and pouring a raw egg into it, drain after 2 minutes and keep warm until the dish is assembled
Product
