Purple Potatoes with Vodka Chantilly and Caviar
The beauty of this purple potato is that they keep the vibrant purple colour after cooking which elevates the level of presentation with little effort!
Cuillère Parisienne - melon baller
Boil the purple potatoes with skin in salted water until soft. When the potatoes are cooled, peel and cut cylinders from them using a cylinder cutter.
Whisk the cream, horseradish and lemon juice together until light and fluffy, and season with vodka, salt and pepper. Refrigerate.
Spoon the vodka Chantilly on top of the potatoes. Press the back of a spoon on the cream to form a well.
Spoon the caviar onto the well and serve with a garnish of halved quail eggs and herbs of your preference.
Calories: 106kcalCarbohydrates: 2gProtein: 2gFat: 10gCholesterol: 72mgSodium: 110mgFiber: 1gSugar: 1gVitamin A: 418IUVitamin C: 3mgCalcium: 34mgIron: 1mg