- 50g summer truffle
- 50g dried fairy ring mushrooms
- 600g yellow potatoes
- 4 eggs
- 100g cream
- 1 garlic clove
- 25g chilli paste
- 50g olive oil
Boil the yellow potatoes and drain well.
While still hot, puree the potatoes and add the summer truffle. Season with salt.
Separate the eggs yolks from the whites. Add the whites to the yellow potato and truffle puree. Keep the yolks.
Assemble in individual kitchen rings, as if making coulants. A base of potato purée with potato around the edges. Place the yolk in the centre and cover with potato purée. Put to one side.
Infuse the dried fairy ring mushrooms and the garlic in the boiling cream and blend to a smooth cream. Keep some fairy ring mushrooms to the side for decoration.
Mix with the chilli paste and oil making sure it remains heterogeneous.
Calentar la causa-culant, servir con la crema de senderillas y terminar de aliñar i decorando con la salsa de aji amarillo y acabar con las senderillas enteras reservadas.
Heat the ...., serve with the fairy ring mushroom cream and dress and decorate with the chilli sauce and the whole fairy ring mushrooms.