![]() Ingredients
For 10 people
100g Ossetra caviar For the royale de pomme de terre Institut de Beauvais 100g Institut de Beauvais potatoes, plain boiled 85g cream 1 egg yolk 1 whole egg For the potato-almond siphon 100g Institut de Beauvais potatoes, plain boiled 90g cream 50g fresh hazelnuts 3cl of prune kernel oil For the discs of sliced bread with hazelnut Loaf of bread Egg white Slivered almonds For the roast potato jelly 400g Institut de Beauvais potatoes Agar-agar Sheet gelatine 10-15 sprays of Blissful Plant Tahitian Lime petitgrain extract (Baume des Anges) For the lime foam 125g low-fat yoghurt 15cl lime juice 375g butter 250g water 15 to 18 sprays of Tahitian Lime petitgrain extract Decoration Gold leaf |
Ossetra Caviar, creamy Institut de Beauvais potato with lime
Happy plant n°57L Tahitian Lime petitgrain
A recipe of: Arnaud Faye Sponsor of the Tahitian lime
Difficulty :
![]() ![]() ![]() Preparation
Ossetra Caviar, creamy Institut de Beauvais potato with Tahitian lime: Institut de Beauvais are white-fleshed potatoes.
Royale de pomme de terre Institut de Beauvais Mix ingredients and pour the mixture directly into the service container (choose appropriate size bowls). Film and cook at 80°C in a steam oven for about 10 minutes. Potato-almond siphon Put all of the ingredients in the siphon, gas twice. Discs of bread with hazelnut Take a nice compact loaf of bread, use a cutter to form disks, brush with egg white and cover with slivered almonds. Bake between two oven trays at 140°C for 14 minutes. Roast potato jelly Rinse the potatoes under running water. Chop them coarsely. Brown them in a casserole, top up with water and bake in the oven at 90°C. Sieve them with a chinois. Reduce the juice thus obtained and add 5g agar-agar and gelatine (6 sheets per litre). Add the sprays of Tahitian lime extract. Lime foam Mix all of the ingredients and emulsify. Presentation Pour the jelly on the bowls of potato Royale. To serve, put the discs of sliced bread, then the potato-almond siphon. Use a microplane to grate lime zest on top. Top with the gold leaf and finally the caviar. Finally, surround the caviar with lime foam. |