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Jacket Potato with Sour Cream & Chive Mousse recipe with your friends or colleagues!

Pellkartoffel mit Sauerrahm- und Schnittlauchmousse

  • Guru Khalsa-Smit
  • 75 Minuten Vorbereitungszeit
  • 4 Portionen
Pellkartoffel mit Schnittlauchmousse

Steaming and savoury, jacket potato is the ultimate comfort food for any occasion. Despite its simplicity in terms of spices and content, its crispy, golden exterior contrasted by a fluffy interior is simply divine. Accompanied by a rich sour cream and chive mousse with an airy texture, the two are unrivalled partners in crime.  

Ausrüstung

Zutaten

    • 4 large potatoes
    • 20 g chives, finely chopped + extra for garnishing
    • 250 ml sour cream
    • 1 tbsp olive oil
    • 1 small garlic clove, crushed
    • Salz und Pfeffer nach Geschmack

Wegbeschreibung

Um einen reibungslosen Ablauf beim Kochen zu gewährleisten, lesen Sie bitte die Smartwhip Pflege und Sicherheit Richtlinien vor der Verwendung.

    1. Preheat the oven to 175°C. Prick the potatoes using a fork, rub the olive oil, salt and pepper onto the potatoes until they are fully coated, and place them on a lined oven tray.
    2. Bake the potatoes for approximately 1 hour, checking regularly. Depending on the size of the individual potatoes, they may need 10-20 minutes longer. You should be able to pierce them easily once they are ready.
    3. In the meantime, whisk the chives and sour cream together in a mixing bowl and add salt and pepper to your taste. Make sure to leave a few chives for garnishing.
    4. Using a handheld mixer, blend the chive and sour cream mixture until you achieve a smooth consistency with a light green tint.
    5. Pour the mixture into a cream dispenser, connect your Smartwhip, and charge it to 15 bar. Shake the cream dispenser 3-5 times to evenly distribute the gas, then set it aside for 15 minutes.
    6. When the indicated time has passed, shake the cream dispenser a few more times and then release the mixture into a serving bowl.

Bedienung von

Slice the steaming potatoes down the middle – approximately 2⁄3 through – and gently prise the potato open. Lightly season the interior with salt and pepper, and spoon a generous dollop of the sour cream mousse on top. Garnish the jacket potato with a few sliced chives, and it’s ready to be served!

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