Potato with a hint of juniper, three mushroom velouté
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
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.
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.
