Mammoli of purple potatoes Vitelotte with passion fruit and white chocolate cream
x1
Ingredients for 1 person
16 Mammoli of purple potatoes Vitelotte
Passion fruit cream:
150 g fresh whole milk
100 g sugar
270 g eggs
200 g white chocolate
50 g cocoa butter
120 g passion fruit puree
Procedure
Combine eggs, sugar, and milk. Cook in the microwave until it reaches a temperature of 82°C, stirring with a whisk every 10 seconds. Once it reaches the correct temperature, pour over the white chocolate and cocoa butter and blend with an immersion blender. Add the passion fruit and blend again. Pour into spiral molds and let set in the refrigerator for at least 3 hours. Place in a blast chiller before unmolding. Cook the Mammoli in slightly salted boiling water for about 3 minutes. Place the passion fruit cream spiral in the center of the plate. Arrange the warm Mammoli around the cream and decorate with vanilla white chocolate petals and edible flowers.
Recipe by Chef Alessandro Servida
