Light mousseline of potato and leek
Suggestion
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.
