Ingreadient :

• 300g (Sliced) Charlotte Potatoes
• 500g Whole Milk
• 50g Beurre Noisette
• 85g Sugar
• 4 Leaves of Gelatine
• 200g Sugar
• 100g Glucose
• 66g Water
• 25g Salt
• 166g Butter
• 100g Double Cream
• 3g Chicory Root Powder
• 135g Butter
• 70g Dark Brown sugar
• 40g Caster Sugar
• 1 lemon (Zest)
• 125g Plain Flour
• 2 tsp Chicory Root powder
• 8g Baking powder
• 4g Sea Salt
• 200g Whipping Cream
• 700g Milk
• 210g Egg Yolks
• 140g Sugar
• 30g Chicory Root Powder

Direction :

1. Wash and peel the Charlottes
2. Slice the potatoes 1mm thick straight into water.
3. Wash until water runs clear.
4. Dry and place in a pan with the remaining ingredients.
5. Cling film the pan and cook until tender.
6. Blend
7. Add the gelatin and blend till dissolved.
8. Pass, chill.
9. Place in a 1L isi gun and give it 2 charges and check the consistency.
10. Make the butter into a golden beurre noisette
11. Combine the cream and chicory root powder and bring to 90c.
12. Remove from the heat and allow to infuse.
13. Combine the sugar and glucose.
14. Bring the mixture to 180 and add the water.
15. Dissolve the caramel then add the cream mixture.
16. Bring the mixture to a boil
17. Allow to cool slightly, then emulsify the beurre noisette with a hand blender then add the salt.
18. Cream the butter and sugar until light and fluffy.
19. Add the remaining ingredients and mix to a paste.
20. Wrap in cling film and freeze
21. Grate the crumble mix onto a silpat. Bake for 7 minutes then turn the tray and break up the crumble, cook for another 7 minutes (Check). May not be fully crunchy.
22. Cool
23. Combine all ingredients in the thermomix
24. Cook for 15 minutes at 80c
25. Pass and freeze into x2 Paco beakers.