Mammoli of purple potatoes Vitelotte glazed with Ice Choc Ruby on Roquefort fondue and white chocolate powder
x4
Ingredients for 4 people
For the Mammoli:
Approximately 300 g of Mammoli of purple potatoes Vitelotte Divine Creazioni®
20 g of Mycryo® cocoa butter
For the Roquefort and Ruby chocolate sauce:
200 g of fresh cream
50 g of Roquefort
Approximately 80 g of Ice Choc Ruby Barry Callebaut
For the crispy straw:
The peel of Vitelotte potatoes
Seed oil to taste
Procedure
In a small saucepan, bring the fresh cream to a boil and reduce slightly. Add the cheese, let it melt, and keep warm. Meanwhile, melt the chocolate, spread it on parchment paper, and once cooled, use a round cutter to create disks. Boil the Mammoli of purple potatoes Vitelotte Divine Creazioni® in salted water, then toss them in a pan with butter and cooking water to create a light cream and keep them soft. Finely julienne the potato peel and make it crispy by frying it in hot seed oil. Pour the Roquefort sauce into well-heated deep plates. Using round cutters, place the Mammoli in the center. Serve by finishing with the Ruby chocolate disks. With the heat of the gnocchi, they will melt and glaze gently. Add the crispy potato straw.
