Potato Espuma


3/4 cup Potatoes
1 cup Butter
10 tbsp heavy cream
10 tbsp Beef broth
2 pinches of Salt
1 pinch of Pepper
1 pinch Nutmeg


Boil the potatoes until soft, then peel and press through a potato ricer. Mix with butter, cream, salt, pepper and ground nutmeg, stirring constantly. Combine the potato puree with the beef broth and briefly bring to a boil, again stirring constantly. Pass the warm mixture through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 167 F in a bain-marie or water bath.