Directions

Whisk 100 g of cooked, strained potatoes with 250 g butter and 250 ml of warm milk with an egg beater; add a pinch of salt and nutmeg. Room temperature – strain the warm potato purée and egg whites through the iSi sieve pour into the 1 L iSi Gourmet Whip using the funnel. Then screw on 2 iSi cream chargers and shake vigorously. Allow to cool for 3 hours.

Mix the sour cream and season with salt and pepper.

Grate the bittersweet chocolate into dust using the fine micro-plain and freeze.

Place 8 blini – the potato/egg white mixture – (approx. 3 cm in diameter) on to the Anti-Griddle™ and let freeze, turn and freeze on the other side.

The blini should still be somewhat creamy in the middle.