Smooth Potato Mousse

Name: Smooth Potato Mousse
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 4
Ingredients: 7 93700 &frasl; 100000 oz Blas y Tir Pembrokeshire Earlies; 10 tsp Milk; 45 tsp Whipping/Double Cream; 2 Gelatin Leaves; 4 40900 &frasl; 100000 oz Creme Fraiche

Smooth Potato Mousse

Decadent and delicious, this potato mousse recipe is as good as it gets. Smooth potato, rich double cream and patience all accumulate to make this very impressive take on potato. It may take a while but believe us, it's worth it for a special occasion. This recipe was created for us by chef Will Holland. Will was one of the youngest chef’s to win a Michelin star - before he was 30!

Time:

4Hrs 30Min

Serves:

Ingredients

225 g Blas y Tir Pembrokeshire Earlies
50ml Milk
225ml Whipping/Double Cream
2 Gelatin Leaves
125 g Creme Fraiche

Method

Steam the baby potatoes with their skins on. Once cooked, remove from the heat and allow to cool slightly before removing the skins and leave to one side.
Add 50ml of milk and 75ml of whipping/double cream to a large saucepan and heat until warm, but not hot.
Add 2 leaves of gelatin to the double cream and milk mixture, melting the gelatin in the warm liquid.
Add the warm liquid and soft, steamed potatoes to a blender, and blitz. Add 125g Crème fraîche to the mixture and blitz again until smooth.
In a separate bowl whip 150ml of whipping/double cream until soft peaks are formed. Fold the potato mixture through the whipped cream until it is all incorporated, and being careful not to knock all of the air out of the cream.
Transfer the mixture into a sealed container, such as an empty ice cream tub, and leave to set in the fridge for 4-5 hours, until mousee-like to the touch.

Top Tip

Serve as an alternative to mashed potatoes, or as a light addition to any starter or main course. Will serves his potato mousse with beetroot chunks, confit of salmon and roe, wholegrain mustard and horseradish.

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Smooth Potato Mousse