Chicory Root and Potato - James Martin Chef

Ingredients

• 300g (Sliced) Charlotte Potatoes
• 500g Whole Milk
• 50g Beurre Noisette
• 85g Sugar
• 4 Leaves of Gelatine
• 200g Sugar
• 100g Glucose
• 66g Water
• 25g Salt
• 166g Butter
• 100g Double Cream
• 3g Chicory Root Powder
• 135g Butter
• 70g Dark Brown sugar
• 40g Caster Sugar
• 1 lemon (Zest)
• 125g Plain Flour
• 2 tsp Chicory Root powder
• 8g Baking powder
• 4g Sea Salt
• 200g Whipping Cream
• 700g Milk
• 210g Egg Yolks
• 140g Sugar
• 30g Chicory Root Powder
• 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.
• 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.
• 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
• Combine all ingredients in the thermomix
• Cook for 15 minutes at 80c
• Pass and freeze into x2 Paco beakers.