Try this impressive recipe by Rosio Sanchez, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Wash the potatoes and cut into smaller pieces.
Put into a pot, cover with water and simmer for 1 hour.
Strain, discard potatoes, reduce down liquid and season with salt.
Cut the potatoes into equal size pieces and seal in a vacuum bag.
Set the water bath on 72°C and cook the potatoes in the water for 45 minutes. Remove from bath and cool down bag in ice water. This cuts down the starch and the mash will not be sticky.
Cook the bag with pre-cooked bintje potatoes in boiling water until tender.
When cooked put the potatoes through a potato ricer to ensure equal size. Then place in a plastic container and keep until needed.
Heat egg yolks, milk, potato stock, sugar and invert sugar without boiling.
Add the riced potato and butter and stir together over heat.
Pass through a fine sieve and season with salt.
Spread the mash onto a silicon mat with a spatula to thickness of 2mm.
Freeze in deep freezer. When frozen, cut into thin long strips and keep in a container in a box
In the freezer until required.
Plum Stone Foam:
Blend the peeled plum stones with the sugar and milk until smooth.
Pour into a vacuum bag and add the cream.
Seal and let it infuse overnight.
The next day strain and reserve liquid. The stones can be kept and reused.
Fill a siphon canister with the liquid and charge with 1 gas. Shake well and set aside in the fridge.
Wash the plums and dry off. Put in the oven and dehydrate at 60°C until they look like prunes. This will take about 10–12 hours.
Cook the flesh with aquavit and add the brown sugar when the alcohol has boiled off.
Cool down. Make sure that there are bits of prunes in the compote to give texture.
Hang the frozen plums in muslin and drain the juice off.
Cook the juice down to syrup.
Mix all together and keep cold.
Measure 15g of the plum compote and spread on a plate so that it isn't completely flat. Carefully, but quickly, place the batons on top of the compote so that they are vertical but not completely straight. Place the juice in between the gaps of the potato puree batons. Finish with a generous dollop of the plum stone foam off to the side.
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The wall in living room is the main places of home decoration, and avoid putting the calendar and hand-painted reproductions of famous paintings on the wall . There is a direct relationship between the living room grade and decorations, some owners like to hang some oil painting which are produced from domestic. the reason is that no matter how painting class, in fact it is these inferior painting put your blood on fire. Pay attention to high-grade space region, almost no use the reproduction of oil painting. why such a situation happened? there are 2 factors in this aspect, one is the respect of copyright is on behalf of human nature, desecration other labor, steal others' results, will get despised from the other heart and it resulting in ***r stress feeling .the second is the copy works and the original version are differences, especially the processing . it is just the differences in this small reflects the difference between grade and arty. As an art enthusiast's saying, the high precision oil painting copying ,it is the meaning of ignorance. looking at these different things, it will make people vomiting. The other main source of inferior oil material is formaldehyde pollution. Theme wall decoration with full is preferred, but not full of crowded, not hanging all your love things on it. leaving some space, let thoughts fly, it will give people the effect of coming to the Museum. Decorative wall hanging line should be uniform color, otherwise brightly colored will destroyed the art aesthetic. we must resolutely denied the point of view which regard the art must be have a certain distance. dress up one of your own favorite space, also is dress up a living room atmosphere that everyone like, do not be fooled by the so-called art, art originates from life but not beyond the life, she always meet our demand for the soul.
» 13h ago