Recipe: Hot Potato Cold Potato
Prep Time: 40 minutes, plus chilling time
Ingredients
- For the Potato Soup
- 3 Yukon Gold potatoes, peeled, medium dice
- 2 c. black truffle juice
- 4 c. heavy cream
- 3 T. salt
- Potato
- 2 Yukon Gold potatoes
- 1/2 lb. butter
- 3 T. water
- 1 T. salt
- Cheese
- 4 oz. Parmesan cheese broken into small pieces
- Butter
- 2 oz. butter cut into 1/8” cubes
- Chive
- 4 ea. chives cut into 1” lengths
- Truffle
- 1 black truffle sliced into 8 slices
Preparation
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.
Serving
Assembly
(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.
Serve immediately.
Serving Size
Yields: eight
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