I happen to have some fresh truffle left from my last cook so whipped up this quick weekend brunch and had it with few slices of fresh sour dough. Not going to lie, it was incredibly delicious and satisfying yet so easy. The only cooking required is the making of the potato foam. I used a siphon to inject air into the potato mixture, it's not a big issue however if you don't have a siphon, just make a thicker potato mixture to get the right consistency. Alternatively, you can also try to incorporate some air by folding in whipped egg white or whisk the mixture to incorporate air. You can also easily replace the 63 degree egg with a poached egg and fresh truffle with truffle oil or salt.
Difficulty: Easy/Medium
Time: 45 minutes
Serves: 2
Ingredients
Truffle Potato Foam
- 300g potato
- 200ml milk
- 70g cream
- 30g butter
- 3 tbsp truffle oil
- truffle salt to taste
63 Degree Egg
- 2 eggs
Finish
- 5 slices of thinly sliced prosciutto
- fresh truffle
Method
1. Place the eggs in a water bath set at 63 degrees and cook over 45 minutes.
2. Place the whole potatoes in a pot with water. Boil over medium heat until fully softened for about 30 minutes.
3. Peel the skin off the potatoes. Pass the potatoes through a potato ricer into a drum sieve, and pass it through the drum sieve. Return the mashed potato into a pot with the milk, cream, butter, and truffle oil. Gently warm up over medium heat until it's warmed through but not boiling. Season to taste with salt. The potato mixture should be the consistency of a thicker soup but not puree. Add more milk if required to achieve the right consistency. Also use a stick blender to brief blend the mixture if it's still not smooth enough. Careful not to overblend the mixture.
4. Pour the potato mixture into a siphon. Charge it with 2 gas canisters.
5. To assemble, squirt the potato foam in the middle of the plate. Top with prosciutto slices, 63 degree egg and truffle shavings. Enjoy with your favourite toast.
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