Fried Potato Noodles With Vanilla Foam

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Ingredients

  • 2 tbsp 15 g Yeast
  • 2 tbsp 25 ml Heavy cream, lukewarm
  • 1 cup 125 g Flour
  • 3 oz 75 g Potatoes, high starch, boiled and sieved
  • 1 tbsp 15 g Butter, melted
  • 1 Egg
  • 2 Egg yolks Salt
  • Flour for the work surface
  • Sunflower oil for frying
  • Confectioner’s sugar for dusting
  • 5 oz Blueberries to garnish

For the Vanilla Foam

  • ¼ cup 125 ml Heavy cream
  • ⅓ cup 80 ml Milk Pulp, of 1 vanilla bean
  • 2 tbsp 30 g Granulated sugar
  • 3 Egg yolks

Instructions

  • Dissolve the yeast in lukewarm cream.
  • Knead to a dough with the flour, potatoes, butter, egg, egg yolks, and a dash of salt.
  • Cover and let rise in a warm place.
  • Roll out on a floured surface and form noodles that are about a finger’s thickness and 3in (7 cm) long.
  • Heat a good amount of oil in a pan.
  • Fry the potato noodles in the hot oil until they are golden brown all over.
  • Remove from oil and let drain on paper towels.
  • For the vanilla foam, boil the cream, milk, vanilla pulp, and granulated sugar.
  • Pour into the egg yolks while stirring constantly, then beat in a double boiler until it is nice and creamy.
  • Place the noodles in dishes, pour the vanilla foam over them, and garnish with fresh blueberries.
  • Dust with confectioner’s sugar.
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Course Dessert / Noodels
Cuisine Austria / European