Fried Potato Noodles With Vanilla Foam
Ingrediënten
- 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
Instructies
- 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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