Espuma of potato and asparagus

Name: Espuma of potato and asparagus
Ingredients: 350 g Whipped cream; 25 g beurre noisette; 20 g asparagus bouillon; 250 g Mashed potatoes; 2 units.items Bunches of chives; 500 ml Grape seed oil; 1 units.items Potato; Sunflower oil; White asparagus; beurre noisette; Salt; Harissa; Cress

Espuma of potato and asparagus with crispy potato, chive oil, and harissa.

Ingredients

350gWhipped cream

25gbeurre noisette

20gasparagus bouillon

250gMashed potatoes

2units.itemsBunches of chives

500mlGrape seed oil

1units.itemsPotato

Sunflower oil

White asparagus

beurre noisette

Salt

Harissa

Cress

Preparation

Mix the cream with the stock, heat gently and bring briefly to a boil.
Mix the cream with the mashed potatoes and beurre noisette.
Strain the mixture and transfer to a siphon.
Charge with one cartridge and keep warm.

Blanch the chives briefly.
Cool down in ice water.
Blend the chives in the thermoblender at 70°C for about 4 minutes with the grapeseed oil.
Store overnight in the refrigerator.
Strain the oil the next day through a fine sieve.

Cut the potato to the desired size.
Fry in oil until crispy.

Peel the asparagus and cook them with beurre noisette in a vacuum bag for about 45 minutes at 85ÀöC.
Briefly sear them with a blowtorch before service.