Ingredients:
1pt Lamb Stock
Gellan
112g Lamb Brunoise
112g Carrot Brunoise
56g Celery & Leek Brunoise
250g King Edward Potatoes
125ml Double Cream
25ml Extra Virgin Olive Oil
Method:
Method
Make up stock as directed
Thicken with Gellan as required until you have a light syrup consistency Keep hot
Sweat Lamb Brunoise until cooked
Sweat Veg Brunoise in olive oil until al dente Keep warm
Cook Potatoes in water for approx 20mins
When cooked blend with 30ml of cooking water until smooth
Gradually add cream
Gradually add Olive Oil
Mixture should be thin and runny
Season and pour into a creamer siphon & charge with 2 cartridges Keep Warm in a bain marie
To Serve Pour hot liquid into a shot glass Stir in meat and vegetables, they should suspend through the liquid Top with the Potato Foam