Potato mousse and mushroom and truffle cream – Chef Fulvio Siccardi

Ingredients

Ingredients for ½ l siphon

• 200 g peeled potatoes cut into cubes
• 1 shallot or new white onion
• 50g Tartuflanghe Porcini Mushroom and Truffle Cream
• salt and pepper to taste
• 2.5 dl. water
• 2.5 dl liquid cream
• 40 g butter
• 40 g grated Parmesan cheese

Preparation

Melt the butter and sauté the finely chopped shallot, add the potatoes and cook until tender. Add the liquid and cook until the potatoes are tender, then add the mushroom cream, salt and pepper, and finish with the Parmesan cheese. Blend and strain, then pour the resulting cream into a siphon, close, and add a filler.

Finish

Serve hot in glasses with a teaspoon of "Perlage di Tartufo" on the side. Make some crispy croutons and arrange them on top of the cream.

Fulvio Siccardi