Potato Foam

• Wash and peel the Charlottes
• Slice the potatoes 1mm thick straight into water.
• Wash until water runs clear.
• Dry and place in a pan with the remaining ingredients.
• Cling film the pan and cook until tender.
• Blend
• Add the gelatin and blend till dissolved.
• Pass, chill.
• Place in a 1L isi gun and give it 2 charges and check the consistency.

Chicory Root Caramel

• Make the butter into a golden beurre noisette
• Combine the cream and chicory root powder and bring to 90c.
• Remove from the heat and allow to infuse.
• Combine the sugar and glucose.
• Bring the mixture to 180 and add the water.
• Dissolve the caramel then add the cream mixture.
• Bring the mixture to a boil
• Allow to cool slightly, then emulsify the beurre noisette with a hand blender then add the salt.

Chicory Crumble

• Cream the butter and sugar until light and fluffy.
• Add the remaining ingredients and mix to a paste.
• Wrap in cling film and freeze
• Grate the crumble mix onto a silpat. Bake for 7 minutes then turn the tray and break up the crumble, cook for another 7 minutes (Check). May not be fully crunchy.
• Cool

Chicory Root Ice Cream

• Combine all ingredients in the thermomix
• Cook for 15 minutes at 80c
• Pass and freeze into x2 Paco beakers.