Chef Chris Anderson’s beautiful potato spheres showcase how seemingly simple, everyday ingredients can be transformed into dramatic show-stoppers when combined with inspiration and innovative techniques.
200 grams Milk
200 grams Cream
50 grams Butter
3.25 grams Iota Carrageenan
5.75 grams Kappa Carrageenan
Purple Leaves Spinach (dressed)
Tropical Spinach (dressed)
Red Malabar Spinach
Fried Garlic Root
Grape seed Oil
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.
Poor 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.
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.
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