This layered side dish looks impressive in a clear glass as the layers hold their shape and gently run into each other. While it takes some time, it’s relatively easy and can be done ahead of time leaving you to just reheat and assemble prior to serving.
Ingredients – Serves 6
For the potato foam
- 400g potatoes, peeled and chopped into 1 in pieces
- 150g potato cooking water
- 75g heavy whipping cream
- Salt to taste
For the zabaglione
- 2 egg yolks
- 1 tbsp very hot water
For the onion confit
- 2 large onions
- 3 tbsp oil
- Place the potatoes in cold salted water and bring to a boil for 20 minutes
- Strain the potatoes reserving the potato cooking water
- Place the potatoes into a blender with 100g of the potato cooking water and mix well
- As the blender is running, slowly add the cream. Add potato cooking water as necessary to bring the consistency to a very thick cream
- Add salt to taste
- Refrigerate until needed then reheat in a pot of water heated to 160F. Do not let the water get too hot or the siphon could pop it’s top.
- While the potatoes are cooking begin the onions
- Quarter the onions and perform a fine julienne
- Cook the onions on a very low heat until they are golden and caramelized (about 30 minutes). Be sure to stir often to avoid burning.
- Once the potato foam and onions are ready, beat the yolks together with a fork, add in the hot water, and beat again.
- Place a spoonful of onion confit into the bottom of a clear glass
- Drizzle a teaspoon of the zabaglione onto the top of the onion confit
- Dispense the potato foam onto the top of the mixture and serve