Recipe: Hot Potato Cold Potato
Prep Time: 40 minutes, plus chilling time
- For the Potato Soup
- 3 Yukon Gold potatoes, peeled, medium dice
- 2 c. black truffle juice
- 4 c. heavy cream
- 3 T. salt
- 2 Yukon Gold potatoes
- 1/2 lb. butter
- 3 T. water
- 1 T. salt
- 4 oz. Parmesan cheese broken into small pieces
- 2 oz. butter cut into 1/8” cubes
- 4 ea. chives cut into 1” lengths
- 1 black truffle sliced into 8 slices
To make the Potato Soup
Combine all ingredients in a medium pot. Bring to simmer, and simmer over medium heat until potatoes are tender.
Puree ingredients in a blender until smooth and strain through a fine chinois.
Season to taste, and chill until very cold.
To make the Garnishes
Scoop the potatoes with a melon baller.
Cook the potatoes in the remaining ingredients until tender.
(at Alinea this is served in a custom-made paraffin wax bowl)
Pierce the stainless pin through the wax bowl.
Pour 2 oz. chilled soup into the bowl.
Skewer the parmesan, chive, and butter onto the pin.
While the potato ball is still hot skewer it on the pin as well.