Pregnant with Truffle Potato
Appetizers • French
Description
If you want to create a truly extraordinary dish, use potatoes from Montez, ground Piedmont hazelnuts, sea salt from Cervia, Madagascar vanilla, and white truffles from Alba.
Ingredients
- Potato 12 pieces
- Whole egg 16 pieces
- Sugar 5 oz
- Ground Almonds 0 oz
- Wheat Flour 0 oz
- Hazelnut 0 oz
- White Chocolate 5 oz
- Butter 5 oz
- Egg white 12 pieces
- Ocean salt to taste
- Milk 15 fl oz
- Black truffles 1 piece
- Cream 5 fl oz
- Black truffles 5 oz
- Vanilla Pod 1 piece
- Lemon ½ pieces
Step-by-Step Guide
Step 1
Heat the milk and cream with the lemon zest in a saucepan. Whisk 4 egg yolks with 100 g of sugar, then strain the milk and cream mixture into the yolks, adding the split vanilla pod. Stirring constantly, heat the mixture to 185°F and immediately cool it in the freezer. Transfer to a siphon and refrigerate for twelve hours.
Step 2
Thoroughly wash the potatoes. Dry them, place them on a baking sheet, and cover completely with salt. Bake in the oven at 355°F for forty minutes. Remove from the salt and let sit at room temperature. Cut off the top along the length of the potato. Scoop out the insides without damaging the walls. Sprinkle with nuts on the inside, then return to the oven for a couple of minutes.
Step 3
Prepare the soufflé. Whisk the remaining egg yolks with sugar, add flour and mix well, then incorporate the melted butter and white chocolate, which have been melted in a double boiler, along with the strained potato puree. Fold in the finely chopped black truffle. Gently fold in the whipped egg whites. Spoon the mixture into potato-shaped molds and bake for nine minutes in an oven preheated to 390°F.
Step 4
Serve the warm soufflé in potato molds, topped with cold vanilla mousse and thin slices of white truffle.
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