A recipe I very much appreciated at El Bulli, was the potato, coffee, caper combination.
– 150 g potatoes
– 150 g water
– 20 g olive oil
– 120 g potato puree
– 2 g gluco (calcium gluconodeltalactate)
– Alginate bath:
500 g water
3 g alginato
– Instant coffee
150 g potato with water and olive oil in thermomix at 90°C until a creamy mass is obtained. Lower the temperature to 50°C and add the potato puree and gluco.
Put in a siphon.
Inject the potato mixture into the alginate bath and cut into pieces with a scissor. Store in pure water.
Add the coffee, capers and egg (in roner at 63°C)