Ingredients
Potato foam
300g mashed potato
100g butter
150g water from potato
150gcream
Pumpkin ice cream
15g ginger
30g diced onion
30g butter
450g pumpkin
500g cream
70g white wine
160g yolk
100g trimolin
150g crème fraîche
Salt
Curry powder
Method
Potato foam
Boil the potato skin-on, making sure you reserve the potato water. Peel and boil again with all the remaining ingredients. Mix well and pass through a fine chinoisbefore seasoning with some salt. Fill all up in the ISI-Syphon and keep it hot until needed.
Pumpkin ice cream
Sweat the onion, ginger and curry in the butter.Deglaze with white wine and add in the pumpkin. After that, add the cream and bring all ingredients to the boil. Allow to cool before pasing the mixture through a seive.Whip the yolk and trimolin together in a bain marie until well mixed. Add the pumpkin cream and crème fraîche until you reach a foamy consistency. Keep it cool with ice and freeze in an ice machine in a pacojet container.
Find out more about the culinary career ofThomas Bühner