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Mediterranean Potato Foam with Grilled Saddle of Lamb

Simply delicious

Mediterranean Potato Foam with Grilled Saddle of Lamb
  • 300 ml milk
  • 50 ml heavy cream
  • 100 g butter
  • 0.25 g salt
  • 0.25 g pepper
  • 2 tbsp. olive oil
  • 3 × garlic clove(s)
  • 0.5 × lemon(s)
  • 2 × sprig(s) of rosemary
  • 300 g potatoes (floury)
  • 0.25 g nutmeg
  • 20 g thyme

Ingredients

  • 300 ml milk
  • 50 ml heavy cream
  • 100 g butter
  • 0.25 g salt
  • 0.25 g pepper
  • 2 tbsp. olive oil
  • 3 × garlic clove(s)
  • 0.5 × lemon(s)
  • 2 × sprig(s) of rosemary
  • 300 g potatoes (floury)
  • 0.25 g nutmeg
  • 20 g thyme
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Preparation

Boil the peeled and cubed potatoes in salted water with a sprig of rosemary for approx. 10 minutes, drain and leave to stand briefly. Heat the milk with the garlic and a sprig of rosemary and add the heavy cream. Mash the warm potatoes into the hot liquid with a potato ricer (do not puree with a mixer) and stir with a whisk. Season the puree to taste with salt, pepper, nutmeg, and lemon zest. Leave to stand for 2-3 minutes at a low heat. The mixture should have a liquid consistency. Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C (167 °F) in a bain-marie or in a water bath. Shake vigorously before serving.

Serving Suggestion

For the lamb, chop the rosemary, thyme, and garlic, stir into 3-4 tbsp. of olive oil and marinate the saddle of lamb in this mixture for at least 2 hours. Brown the meat on all sides and bake in a pre-heated oven at 80 °C (176 ºF) for approx. 40 minutes. Garnish the potato puree with fried green onions and cocktail tomatoes and serve with the sliced meat.

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