Potato Napoleon | Idaho Potato Commission
Strawberry Gel Directions: - Place all ingredients in a blender and process for about 1 minute. - Transfer to a small saucepan and bring to a boil. Reduce to a simmer and cook for an additional 3...
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Cooking tools:
- Blender
- Immersion blender
- Stand mixer
- Deep-fry thermometer
- Food processor
- Spice grinder
- Double boiler
- Fine-mesh sieve
- Squeeze bottle
- Piping bag
- Offset spatula
- Silicone baking mat
- Cooling rack
- Hotel pan
- Baking sheet
- Oven
- Saucepan
- Pot
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Colander
- Slotted spoon
- Spatula
- Plastic wrap
- Parchment paper
- Plate
Ingredients
- 1 cup strawberries, hulled and sliced
- 1 cup water
- ¼ cup sugar
- 1 teaspoon agar
- 1⅓ cups whole milk
- 1 vanilla bean, scraped
- ½ cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 2 egg yolks
- 1 sheet gelatin, bloomed
- 1 tablespoon unsalted butter
- 2 cups heavy cream
- 1 pound Idaho® russet potatoes, scrubbed
- 2 cups sugar
- 2 cups water
- 8 cups vegetable oil
- 1 tablespoon vegetable oil
- ½ cup popcorn kernels
- 3½ tablespoons butter
- ½ cup light brown sugar
- 2 tablespoons corn syrup
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 egg whites
- 1 cup mixed berries (strawberries, blackberries and blueberries) for garnish
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