Potato Sphere by Michelin-starred Chef Christopher Anderson.
Potato Sphere
INGREDIENTS
- Crescent Potatoes
- 200 g. Milk
- 200 g.Cream
- 50 g. Butter
- 3.25 g. Iota Carrageenan
- 5.75 g. Kappa Carrageenan
Garnish
INGREDIENTS
- Purple Leaves Spinach (dressed)
- Tropical Spinach (dressed)
- Picked Purplettes
- Thyme Florets
- Red Malabar Spinach
- Fried Garlic Root
- Champagne Vinegar
- Grape seed Oil
Potato Sphere
DIRECTIONS
- Peel and boil potatoes until done. Weight all ingredients and blend with Vitamix then add to a sauce pot. Season to taste with salt.
- Bring mixture to 80 degrees Celsius to activate gelling agents.
- Pour contents into sphere molds and allow to set for at least one hour in cooler.
- Pull out of cooler and allow to temper for 30 minutes before serving.
Garnish
DIRECTIONS
- Fry the garlic root to order at 340 degrees Fahrenheit until golden brown. When it comes out of the fryer bundle into a nest before it sets. Reserve in dehydrator until pick.
- Make Champagne Vinaigrette to dress the Purple Leaves Spinach and the Tropical Spinach.
- Pickle Purplettes in ramp pickling liquid for 24 hours.
- Garnish and plate around sphere appropriately.
Learn more about Michelin-starred Chef Christopher Anderson at his Chef’s Roll Profile.
