Whipped Potatowhip Base
A very stable whipped base, made from potato protein. The starting point for a great many mousses.
A base intended for cold preparations, mousses in particular.
Ingredients
- 200 g soy cream, Bjorg in the original post
- 10 g POTATOWHIP COLD
Method
- 1
Blend the cream and the powder with an immersion blender until small bubbles appear.
- 2
Transfer to a stand mixer, whip for 3 to 4 minutes on low, then 1 minute on speed 2, until it reaches the volume you want.
A note from the original post: this version of the product is used cold, not for cooking. This sheet does not replace the specific quantities given in a full recipe.
Emmanuelle Grillet-Aubert
Original post: see it on Instagram
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