Bombay Potatoes with Mint & Coriander Yoghurt Dip: Ingredients * 400g Jersey Royals potatoes * 3
Jersey Royal Ice Cream by Bohemia Head Chef Steve Smith
Ingredients
1 kg Finely sliced Jersey Royals
500g Borbier unsalted butter
500ml Skimmed milk
60g Pro crema
500ml whole milk
120ml Creme Fraiche/fromage blanc
2 tbspn brown butter
2 tspn salt
Method
- Caramelise the sliced Jersey Royals in the butter until completely golden brown.
- Drain from the butter.
- Add the milk to the pro crema and bring to the boil.
- Add the drained potatoes and allow to steep for 45 minutes.
- Keep 500g of the potatoes. Blend the kept potatoes, milk mix, creme fraiche, brown butter and salt.
- Blend until completely smooth then place into a Paco jet beaker and freeze.
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