Ingredients

Sour cream espuma

180g sour cream

55g cream

Soaked cranberries

30g fresh-frozen cranberries

15g water

10g sugar

Fennel gel

100g fennel

150g water

1g salt

1g xantan

To serve

2g fresh fennel

Method

Sour cream espuma

Mix all the ingredients with a whisk, put in a syphon. Twist in 1 gas cartidge, shake and put in a fridge.

Soaked cranberries

Bring water and sugar to the boil, take off the fire, add cranberries and infuse for 3 hours.

Fennel gel

Bring the water to the boil, parboil the fennel in it and blend. Add xantan. Take the excessive air out with vacuum.

To serve

Put the first half of potatoes, mixed with fennel gel, on a plate. Then put milk mushrooms over and the second half of the potatoes. Add sour cream espuma, onion cut in rings and soakes cranberries, decorate with fennel.

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