Ingredients
- 300ml fresh milk
- Jasmine green tea
- sugar
- 60ml fresh cream
- 20g cloud powder
- 10g sugar syrup
- 1 * 8g cream charger
- 250ml cream whipper
Step-by-Step Guide
1. Prepare the Potato Purée (Key for smooth texture)
① Cook & Strain
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Peel and slice potatoes, boil until tender (~15 mins). Reserve 70g starchy water.
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Press through a fine sieve while hot—no lumps allowed!
2. Emulsify the Base
① Combine & Heat
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In a saucepan, whisk together:
▶ 250g potato purée
▶ 70g potato water
▶ 100g cream
▶ 20g olive oil
▶ 1g salt -
Warm gently to 65°C/150°F (do not boil), stirring until glossy.
3. Charge & Stabilize
① Load the Siphon
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Pour mixture into siphon, seal, and charge with 1-2 N₂O cartridges.
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Shake vertically 5 times to integrate gas.
② Hold for Service
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Keep in a 60°C water bath (foam will stay stable for 2 hours).
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Dispense with a downward push for tight, cloud-like texture.
Chef’s Notes
✔ Why potato water? The starch enhances foam stability.
✔ Siphon hack: For extra volume, use 2 chargers and chill 10 mins before reheating.
✔ Pairings: Ideal with:
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Truffle-infused mushroom soup
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Seared scallops
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Sous-vide beef tenderloin