Boil the milk, cream, and butter then remove it from the stove. Add the U.S. Instant Mashed Potatoes and parmesan cheese to the mixture.
Burn the rosemary to smoke the mashed potatoes for 20 minutes.
Bring the cream and milk to a boil. Add the smoke mashed potatoes and season with salt.
Pour the mixture of cream, milk, and mashed potatoes into a siphon. Add 3 charges of gas, one by one. Release the pressure button and shake the siphon to create the potato mousse. Put the siphon in water at 55°c to keep the foam warm.
To get a soft-boiled egg, boil the egg in boiling water for 5 minutes then remove the shell.
To make the crispy potatoes, shred the potatoes into small strings and then fry until they turn golden brown.
Squeeze the U.S. potato foam onto a plate, add the soft boiled egg, and top with the crispy potatoes.
Reviews
Be the first to review this recipe by clicking the button below
