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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