Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Waffles
Mousse
Serve and garnish
How it's done
Waffles
Cook the potatoes in salted water for approx. 20 mins. until very soft. Drain the water and allow the residual moisture on the potatoes to evaporate in the pan. Push the potatoes through a sieve or mash them with a potato masher. Stir in the milk and butter. Mix the flour with the baking powder, add to the potato mixture, season and combine thoroughly to form a smooth batter. Heat the waffle iron and brush with a little clarified butter. Spoon 2 heaped tablespoons of the batter per waffle onto the iron, bake the waffles for approx. 4 mins. each, remove and serve at once or keep warm in the oven.
Mousse
Heat the oil in a pan. Add the peas, pour in the stock and simmer for a few minutes until the peas are soft and the stock has been absorbed. Allow to cool slightly. Place the peas in a blender with the mint leaves and finely puree. Add the lemon zest and juice, season.
Serve and garnish
Serve the mousse with the waffles, garnished with peas, sprouts and mint.
| Tip: | Stir your preferred mix of fresh, finely chopped herbs into the potato batter. |
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