POTATO LATTICE, GOLDEN BUTTER CREAM AND SALTED BUTTER CARAMEL

INGREDIENTS (serves 4):

Potato:

2 large potatoes

40 cl. water

200 gr. sugar

Cream:

6 gr. gelatine sheets

8 cl. cream

170 gr. butter

1 egg yolk

180 gr. egg whites

60 gr. sugar

Caramel:

150 gr. Sugar

50 gr. salted butter

7 cl. cream

PREPARATION:

Potato: Peel and wash the potatoes. Cut into thin slices using a mandolin cutter, placing in cold water to prevent oxidation. Blanch in boiling water for 45-60 sec. Cool immediately then cook slowly in a syrup made with the water and sugar. Drain and arrange between 2 sheets of greaseproof paper. Cut to the desired size and arrange in a wavy-based mould. Dry in the oven at 150ºC (302ºF) for about 40 min. until evenly browned. Leave to cool in a dry place.

Cream: Soak the gelatine in iced water. Drain and dissolve in the boiling cream. Heat the butter to 150ºC (302ºF) then cool fast. Beat the butter, cream and gelatine mixture and egg yolk for 2 min. Beat the egg whites until stiff, add the sugar and fold into to the cream mixture. Chill.

Caramel: Make a caramel with the sugar and reduce while adding the butter and cream. Leave to cool and rectify the consistency if necessary.

TO SERVE:

Decorate the crisp potato lattices with the cream and a little of the salted butter caramel. Serve immediately.

NOTE: My father and I often sit in our office to talk about possible creations. The enthusiasm of youth and the experience of age lead to a criss-crossing of paths that have little connection with time. The approach may differ but the final destination is always a sweet one. This recipe is the result of a challenge. On return from a trip to Peru, the birthplace of the Solanaceae family, my father started to muse about a dessert containing potatoes that would change the path of history. So we got down to work with the idea of retaining the flavour of the potato but making it sweet and delectable. We worked from savoury to sweet, from delicate to crisp, from failure to success, and gradually devised this soft lattice. I love to feel it in my hand, break it up with my fingers then lick off the sweetness. Pure happiness.