Recipe created by Chef Jason Kohler – Central Market Houston
Yukon Potatoes 1 lbs
Butter, unsalted 3 oz
Bacon, cooked 1 oz
Cheddar, shredded 1 oz
Gruyere, shredded 1 oz
Green Onions ½ oz
Sour Cream 1 oz
Bread Crumbs 2 oz
Garlic fresh chopped ½ ts
Salt, Pepper to taste
Heavy Cream 1 cup
Butter, unsalted 2 oz
Gruyere Cheese, shredded 4 oz
Salt to taste
Truffle Oil 2 oz
Gelatin Dry ¼ ts
DR Delicacy Black Winter Truffle
For Filling, cook potatoes until soft, remove skins optional.
Mash potatoes and fold in remaining ingredients.
Form into 2 oz cakes and pan sear for 4 min per side or until golden brown.
For Sauce, bring butter and cream to a gentle simmer and remove from heat.
Add shredded cheese in batches stirring constantly until all cheese is incorporated.
Season to taste with salt.
Add truffle oil/ While stirring aggressively, add gelatin slowly until dissolved.
Transfer mousse to a storage container and refrigerate until set.
Smooth out mousse with additional heavy cream to desired consistency if needed.
Assemble and Enjoy!