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Potatoes

 
Make the potato spheres using a baller. Hollow out and poach in a little juniper-infused broth. Set aside.
 
 
Veloute
 
Caramelize the mushrooms for the velouté, infuse with garlic and thyme; moisten with meat juices, single cream and reduce by 50%. Liquidise, then place back on a flame, thicken with roux. Pour through a...

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Potatoes

 
Make the potato spheres using a baller. Hollow out and poach in a little juniper-infused broth. Set aside.
 
 
Veloute
 
Caramelize the mushrooms for the velouté, infuse with garlic and thyme; moisten with meat juices, single cream and reduce by 50%. Liquidise, then place back on a flame, thicken with roux. Pour through a fine strainer and season to taste. Fill the spheres.
 
 
Gelled potato broth infused with flowers
 
Roast some potatoes in the oven until crunchy; place in a saucepan with cold water and bring to the boil - until the infusion and the potatoes have coloured the liquid. Add the jelly and gel together with the flower-infused potato; cut into circles and use as lids for the filled potatoes.

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Ingredients 4 persons
  • POTATOES
  • 14 potatoes
  • 6 dried juniper berries
  • 6 fresh juniper berries
  • 2 leaves laurel
  • 7 g seasoning
  • Ghee
  • VELOUTE
  • 100 g morel mushrooms
  • 300 g Portobello mushrooms
  • 7 g black truffle
  • 300 cm3 dark chicken broth
  • 100 cm3 single cream
  • Seasoning
  • GELLED POTATO BROTH INFUSED WITH FLOWERS
  • 200 g potatoes
  • 300 cm3 water
  • 3 g agar
  • SEASONING
  • 100 g sea salt
  • 2 g mace
  • 4 g white pepper
  • 3 g cayenne pepper
  • 1 g coriander.
Recipes. The Cook & Chef Institute