Warm Fingerling Potatoes & Le Fromager Foam with Shaved Truffle

• 300g fingerling potatoes
• 4 handfuls of spinach (cleaned and without stalks)
• A really nice aged balsamic
• 25g black truffle
• 200ml full fat milk
• 200ml heavy cream
• 200g Fromager d’Affinois Le Fromager
• 3g agar
• Salt

1. Cook the potatoes in heavily salted water, start with cold water always and let it simmer for roughly 15/20min depending on the size. Peel the potatoes while still hot and cut in pieces.
2. Heat the cream and milk, add cheese in pieces and let it melt, bring to a light boil with the agar. Add salt to taste and blend, put in a siphon with two chargers.
3. Cook spinach in olive oil and salt.
4. Reheat the potatoes with butter and 5g of chopped truffle.
5. Plate the dish and finish with a nice dose of truffle.
6. Enjoy ! 😉

Recipe from @alexiaduchene

.

fromager d’affinois Le Fromager