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For the creamed potatoes
280 g of white potatoes, peeled and cut into 2 cm cubes
65 g of cream
60 g of milk
100 g of boiling vegetable stock
15 g of extra virgin olive oil
10 g of creamed stewed pancetta Joselito
4 g of salt
2 g of sugar
dry ground fennel flowers
freshly diced cayenne pepper
2 g of smoked oil
1 g of soy sauce
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For the creamed potatoes
280 g of white potatoes, peeled and cut into 2 cm cubes
65 g of cream
60 g of milk
100 g of boiling vegetable stock
15 g of extra virgin olive oil
10 g of creamed stewed pancetta Joselito
4 g of salt
2 g of sugar
dry ground fennel flowers
freshly diced cayenne pepper
2 g of smoked oil
1 g of soy sauce
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Cappuccino of chorizo Joselito
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For the creamed stewed pancetta
Place the vacuum packed 4cm strips of pancetta with dill, rosemary, tarragon and thyme, cook for two hours at 100º, remove the herbs, blend and place in a Pacojet type machine. Freeze to -20ºC and put through the Pacojet.
For the creamed potatoes
Empty the potatoes into a saucepan of cold water and boil without adding salt. Blend with the Thermomix at 60ºC and add the milk, cream, soy sauce, sugar, salt, creamed stewed pancetta, cayenne pepper, smoked oil and dry ground fennel flowers. Add the oil and mix in the boiling stock
For the presentation in cappuccino version
Finely slice the peeled chorizo Joselito and refrigerated to -20ºC. Place them around the inside faces of a glass and pour in the creamed potatoes. Finish the plate with a slice of chorizo on top, sprinkle with powdered fennel flowers, accompanied with a piece of fried bread and ground Sarawak black pepper.
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For the creamed stewed pancetta
Place the vacuum packed 4cm strips of pancetta with dill, rosemary, tarragon and thyme, cook for two hours at 100º, remove the herbs, blend and place in a Pacojet type machine. Freeze to -20ºC and put through the Pacojet.
For the creamed potatoes
Empty the potatoes into a saucepan of cold water and boil without adding salt. Blend with the Thermomix at 60ºC and add the milk, cream, soy sauce, sugar, salt, creamed stewed pancetta, cayenne pepper, smoked oil and dry ground fennel flowers. Add the oil and mix in the boiling stock
For the presentation in cappuccino version
Finely slice the peeled chorizo Joselito and refrigerated to -20ºC. Place them around the inside faces of a glass and pour in the creamed potatoes. Finish the plate with a slice of chorizo on top, sprinkle with powdered fennel flowers, accompanied with a piece of fried bread and ground Sarawak black pepper.
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