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purple potato stack with chantilly and caviar

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!
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Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Appetisers & Starters, Fish & Seafood
Cuisine International
Servings 4 people
Calories 106 kcal

EQUIPMENT (click pictures for details)

Mixing bowls
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.
    purple potato boiled and cut
  • Whisk the cream, horseradish and lemon juice together until light and fluffy, and season with vodka, salt and pepper. Refrigerate.
    vodka chantilly
  • Spoon the vodka Chantilly on top of the potatoes. Press the back of a spoon on the cream to form a well.
    purple potato stack with chantilly
  • Spoon the caviar onto the well and serve with a garnish of halved quail eggs and herbs of your preference.
    purple potato stack with chantilly and caviar

Nutrition for 1 portion

Calories: 106kcalCarbohydrates: 2gProtein: 2gFat: 10gCholesterol: 72mgSodium: 110mgFiber: 1gSugar: 1gVitamin A: 418IUVitamin C: 3mgCalcium: 34mgIron: 1mg
Keyword caviar, chantilly, purple potato, Vodka
Tried this recipe?Let us know how it was! #culinaryambition