Micro Truffle Twice Baked Potatoes
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Author:
DR Delicacy
Experience culinary mastery with a signature recipe from Chef Jason Kohler at Central Market Houston. This recipe was featured at the 2023 Pre-Party Kick off at Central market following the Truffle Masters.
Ingredients
Truffle Filling
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1 pound Yukon potatoes
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3 ounces unsalted butter
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1 ounce cooked bacon
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1 ounce shredded cheddar
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1 ounce shredded Gruyere
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½ ounce green onions
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1 ounce sour cream
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2 ounces bread crumbs
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½ teaspoon fresh chopped garlic
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Salt and pepper to taste
Truffle Mousse
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1 cup heavy cream
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2 ounces unsalted butter
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4 ounces shredded Gruyere
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Salt to taste
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2 ounces Truffle Oil
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¼ teaspoon dry gelatin
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DR Delicacy Black Winter Truffle for garnish
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Chives for garnish
Directions
Truffle Filling
Cook potatoes until soft and optionally remove skins.
Mash the potatoes and fold in the remaining ingredients.
Form the mixture into 2-ounce cakes and pan-sear for 4 minutes per side or until golden brown.
Truffle Mousse
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 the mixture with salt.
Add truffle oil and, while stirring aggressively, slowly add the gelatin until dissolved.
Transfer the mousse to a storage container and refrigerate until set.
Smooth out the mousse with additional heavy cream to achieve the desired consistency if needed.
Garnish your potato cakes with DR Delicacy Black Winter Truffle and chives for an exquisite and indulgent culinary experience.
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