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Potato Espuma with Spinach Pesto and Potato Crisps

Indulging in the delightful creaminess of this Potato Espuma by Chef Anton Amoncio is an experience like no other! Airy and fluffy, this dish brings together comfort and elegance, making it the perfect accompaniment to any meal.

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Cuisine: Spanish

Dish

Appetizer

Description

Indulging in the delightful creaminess of this Potato Espuma by Chef Anton Amoncio is an experience like no other! Airy and fluffy, this dish brings together comfort and elegance, making it the perfect accompaniment to any meal.

Ingredients

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Potato Espuma

  • 100 grams U.S. Dehydrated Potato Flakes
  • 400 grams Vegetable Broth
  • 300 grams Coconut Cream
  • 10 grams Olive Oil
  • 5 grams Salt
  • 1 gram Ground White Pepper
  • 1 gram Garlic Powder
  • 5 grams Nutritional Yeast
  • 1.5 grams Soy Lecithin (optional)
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Spinach Pesto

  • 50 grams Basil, fresh
  • 15 grams Parsley
  • 80 grams Spinach Leaves
  • 10 grams Garlic
  • 30 grams Pine Nuts, toasted
  • 10 grams Calamansi Juice
  • 20 grams Nutritional Yeast
  • 1 gram Salt
  • 60 grams Olive Oil
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Potato Crisp

  • 100 grams U.S. Dehydrated Potato Flakes
  • 250 ml Water (adjust as needed for consistency)
  • 3 gram Salt
  • 1 gram Ground White Pepper
  • 2 grams Beet Powder
  • 1 gram Garlic Powder
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Garnish

  • Seagrapes
  • Edible Flowers

Preparation

Potato Espuma:

  1. In a saucepan, combine the dehydrated potato flakes with vegetable broth. Heat gently and stir until the potatoes fully absorb the broth and form a smooth consistency.
  2. Mix in the coconut cream, olive oil, salt, pepper, garlic powder, and nutritional yeast. Stir well until the mixture is smooth and creamy.
  3. Use an immersion blender or regular blender to blend the potato mixture until it is completely smooth. Add the soy lecithin and blend again to ensure it is fully incorporated.
  4. Pass the blended potato mixture through a fine sieve to remove any lumps, ensuring a smooth texture for the siphon.
  5. Pour the strained mixture into your whipping siphon, making sure not to overfill it (fill about 3/4 full). Secure the lid.
  6. Charge the siphon with 2 N2O cartridges, shaking well. Allow the mixture to rest for 5 minutes to let the gas fully integrate.
  7. Hold the siphon upside down and carefully dispense the foam onto your dish. The foam should be light and airy with a smooth texture.

 

Spinach Pesto:

  1. Combine the basil, parsley, spinach, garlic, pine nuts, calamansi juice, nutritional yeast, and salt in a food processor.
  2. Pulse until the ingredients start to come together. With the processor running, gradually drizzle in the olive oil.
  3. Blend until smooth. If the mixture is too thick, add more olive oil until you reach your preferred consistency.

 

Potato Crisps:

  1. In a bowl, combine the dehydrated mashed potatoes with 250 ml of water. Stir until you achieve a smooth, thick consistency.
  2. Add salt, pepper, and garlic powder to the rehydrated potato mixture. Mix well to ensure everything is evenly distributed.
  3. Spread the mixture evenly onto a lined baking sheet. Aim for a thin, even layer.
  4. Sprinkle beet powder on top.
  5. Place the tray in the oven, and set it to 50C. Bake for 4-6 hours or until crispy.
  6. Once fully dehydrated and crispy, break the sheet into pieces. Store in an airtight container in a cool, dry place.

 

Garnish:

  1. Sea Grapes
  2. Edible Flowers

 

Assembly:

  1. Dispense potato foam onto the center of the plate.
  2. Drizzle the pea pesto around the potato foam.
  3. Top with nutritional yeast, sea grape caviar, potato crisps, and edible flowers.

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Recipe by: Chef Anton Amoncio

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