Light mousseline of potato and leek

Luchtige mousseline van aardappel en prei

Corn chicken with truffle, butter beans and light mousseline of leek puree

We use the espuma technique for a light effect of the puree. Add the earthy flavour of truffle to give it a gastronomical touch. Also perfect as a snack or with a poached egg.

Make the puree extra light with the espuma technique. Boil milk with chicken stock and some cream and pour into a blender. Season with truffle and truffle oil and add the leek puree. Mix very well and then strain. Place the mousseline in a whipped cream dispenser with 2 gas cartridges.

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