Mammoli of purple potatoes Vitelotte
Mammoli of purple potatoes Vitelotte glazed with Ice Choc Ruby on Roquefort fondue and white chocolate powder
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Cooking tools:
- Kitchen scale
- Cookie cutter
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Colander
- Slotted spoon
- Parchment paper
- Mixing bowl
- Spoon
- Paper towel
- Plate
- Stove
Ingredients
- Approximately 300 g of Mammoli of purple potatoes Vitelotte Divine Creazioni®
- 20 g of Mycryo® cocoa butter
- 200 g of fresh cream
- 50 g of Roquefort
- Approximately 80 g of Ice Choc Ruby Barry Callebaut
- The peel of Vitelotte potatoes
- Seed oil to taste
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