Cream foam with potatoes and ginger

Cream foam with potatoes and ginger


Ingredients for 4 servings :
200 ml Mu Cuisine alpine cream
100 g potato
40 g ginger
5 ml of marjoram oil
salt, peppe


Boil the potatoes, peel them and mash them while still hot. Boil the ginger root in salted boiling water to relieve its piquancy. Peel the ginger and grate it finely. Make a smooth cream of the potatoes and ginger using a blender. Salt and pepper to preference. Add the cream gently to the whipped sweet cream and serve it with hard-boiled eggs. As a finishing touch, dribble marjoram or some other herbal oil over everything.

Author: Borut Jakič