An Innovative Dessert Recipe from Chef-Artiste Massimo Bottura

March 16, 2011 at 7:27am

Recipe for 'The Potato that wants to be a Truffle'

 

By Massimo Bottura, Osteria Francesana, Modena, Italy

 

Demi Soufflé (makes 10)

 

12 egg yolks

80 g caster sugar

70 g ground almonds

40 g flour

50 g hazelnut flour

200 g white chocolate

10 medium size potatoes

100g  Désirée potato mashed with salt 

200 g butter

12 egg whites

Grated black truffle

 

Clean the potatoes by washing them well. Dry them and place them on an oven tray and sprinkle them with salt, baking them at 180° C for approximately 40 minutes.

 

Remove the salt from the potatoes and let them cool. Select the longest part of the top of the potato and make an incision from one end to the other. With a spoon, scoop the inside of the potato gently to avoid damaging the skin, keeping the skin intact and set aside. Sprinkle the skin of the hollow potato with a little hazel nut flour and return it to the oven to roast for a few minutes.

 

Melt the butter and white chocolate together in a water bath.

 

Fold the egg yolks with the sugar, add the flour and slowly add the butter and white chocolate mixture.

 

Take half of the scooped out potato pass it through a sieve and add to the white chocolate mixture. You can use the remaining mashed potato for another dish (soup, pie, etc)

 

Fold all together and add the grated truffle.

Beat the egg whites to stiff peaks, and add to the truffle potato mixture, folding it gently.

 

Place the mixture back into the potato shell and bake at 200° C for 9 minutes.

 

Vanilla Foam

 

400 g double cream

100 g milk

4 yolks

100 g caster sugar

1 pod of Madagascar Vanilla

Zest of a half lemon

100 g white Alba truffle

 

Gently simmer the milk, cream and lemon zest in a small casserole. Open the vanilla pod and remove the seeds and pulp, adding everything to the casserole with the mixture. Fold the yolks with the sugar, pass through a sieve and add to the hot mixture. Increase the temperature of the mixture to 85° and keep folding it strongly.  

Allow mixture to cool, and then place in the fridge for 15 minutes. Put the cool mixture into a soda siphon and charge it with the gas. Let it rest in the fridge for 12 hours.

Serve the soufflé hot, with the cold foam next to it. At the end, slice the white Alba truffle generously and place on top of the completed dish.

 

To learn more about chef-artiste Massimo Bottura and his restaurant Osteria Francescana, visit: 

http://www.nowness.com/day/2011/3/16/massimo-bottura-food-rebel

Massimo Bottura's 'The Potato that wants to be a Truffle' dessert 
Photographed by Erik Wahlstrom in Osteria Francescana restaurant, Modena, ItalyMassimo Bottura's 'The Potato that wants to be a Truffle' dessert Photographed by Erik Wahlstrom in Osteria Francescana restaurant, Modena, Italy