Creamy and comforting, this warm potato espuma is a velvety delight that elevates any dish. Quick to prepare and full of flavor!
Peel and cook potatoes in salted water until tender. Strain but avoid pureeing. Mix with hot milk, potato water, and butter.
Step 2
Season with nutmeg and salt, then pour into the 0.5 L Mosa Whipper while hot. Use heat protection, as the bottle will be very warm.
Step 3
Attach one Mosa Cream Charger, shake vigorously, and serve immediately. Alternatively, keep warm in a bain-marie at a maximum of 75°C. Caution: Avoid placing the Mosa Thermo Whip or Thermo XPress Whip in the bain-marie.
Mosa Tip: The puree is excellent for gratination. For a refined touch, season with truffle oil. For a 1 L Whipper, double the ingredients and use two Mosa Cream Chargers. Halve for a 0.25 L Whipper.
