I wasn’t going to post this but here goes:
Fondant Potato embraced with thin shaven crispy prosciutto, mascarpone cream and caviar. I dress this up with a beautiful yolk cream sauce with umami white miso and thickened cream. Hidden spices, gold leaf, chive and microgreen sprouts and leaves.
I’ve gotten a lot of questions about why I made fondant potato by simmering first and browning later. The simple answer is that there is no wrong way, however this was intentionally done so that I can have the fondant potato crispy by browning second, then wrapping in prosciutto to crisp again in the oven. The inside is still melting at the cut of your fork 💋 😁
#potato #fondant #prosciutto #creamy #potatoes #microgreens #goldleaf #bougie #caviar #plating #theartofplating
