US Potato and Cinnamon Gelato
- Place all ingredients in a deep pitcher. Using a hand blender blitz until smooth and well blended. Do not lift the Blender while blending to avoid bubbles.
- Place mixture in a deep bowl over a double boiler. Gently stir mixture and heat to 85C to pasteurise.
- Once pasteurized cool to room temperature.
- Churn mixture and turn into gelato according to your machines manual.
- Extract gelato the freeze immediately. Freeze at – 12 C overnight.
- Swirl with chocolate sauce and potato Churro pieces. serve and enjoy!
U.S. Potato Churro
- ½ recipe Choux Pastry transferred to a small bowl with plastic wrap pressed directly against the choux’s surface.
- Place the Potatoes USA Dehydrated potato powder, water, salt in a large saucepot. Boil.
- Whisk together to remove lumps, boil for 15 minutes until mixture has thickened.
- Transfer potato mixture to a medium bowl. Using a flexible spatula, stir in melted butter and season with salt and pepper to taste.
- Add choux pastry, and stir until thoroughly combined, about 1 minute. Cover with plastic wrap, pressing plastic against surface of the potato-choux mixture to prevent a skin from forming.
- Set aside (mixture can be held at room temperature for up to 2 hours, or refrigerated for up to 8 hours and brought to room temperature before frying).
- transfer choux mix into a piping bag with a star top nozzle, fry at 170°C.
For the choux pastry
- In a 3-quart stainless-steel saucier or saucepan, combine milk, butter, sugar, diced frozen potatoes and salt, blitz until smooth.
- Set over high and and cook until liquid comes to a rolling boil and butter has fully melted, about 2 minutes (the small butter cubes should be fully melted just about at the same time the liquid hits a strong boil).
- Remove from heat and add flour. Using a wooden spoon or stiff silicone spatula, thoroughly mix in flour until no lumps remain.
- Return saucepan to medium-high heat and cook, stirring very frequently, until dough registers 175°F (80°C) on an instant-read thermometer; if you don’t have a thermometer, other signs the dough is ready include a thin starchy film forming all over the inside of the saucier and the dough pulling together into a cohesive mass.
- To use a stand mixer: Transfer dough to a stand mixer fitted with the paddle and beat at medium speed until dough registers 145°F on an instant-read thermometer (you need the dough cool enough that it doesn’t cook the eggs when they hit it).
- Add eggs one at a time, making sure each is fully beaten into the dough before adding the next; it can help to start the mixer at medium-low speed for the first egg and then increase the speed to medium once the choux batter begins to develop.
- Scrape down sides of mixer bowl, then mix once more at medium speed just to ensure the choux batter is fully mixed, about 5 seconds.
Use choux right away, or hold at room temperature for up to 2 hours before using; how you use the choux will depend on the application, though it’s important to prevent a skin from forming, either by transferring the choux right away to a pastry or zipper-lock bag and keeping it sealed, or pressing plastic wrap directly against the choux’s surface.
Chocolate sauce
- Place milk, salt, cinnamon, and cocoa powder in a medium size sauce pot. Boil mixture then add in frozen potato tots, blitz until well pureed.
- Stir in chocolate chips until mixture thickens.
- Cool down mix to room temperature.
- Use sauce as a swirl or topping.
