Potato ice cream with crème fraîche and caviar

Ingredients for 8 servings:

• 30 ml rapeseed oil
• 720 g floury potatoes
• 480 ml skimmed milk
• 480 ml whole milk
• 85 ml agave syrup
• 1 tsp salt
• 30 g butter, browned
• 120 g crème fraîche
• 240 g crème fraîche
• ½ tsp salt
• 5 ml lime juice
• 100 g caviar

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 9 hours 40 minutes

Cold starter

For the potato ice cream, peel the potatoes and cut into eight-millimeter-thick slices. Fry the slices in hot rapeseed oil on both sides. Fry in a preheated oven at 175°C for 20 minutes until golden brown on both sides. Bring the skimmed and whole milk to a boil with the salt, agave syrup, and potato slices, then let it sit, covered, for 45 minutes. Drain the potatoes and, using a hand blender, purée them with 250 milliliters of the reserved cooking liquid, the brown butter, and the crème fraîche until smooth. Strain through a sieve, and freeze in an ice cream maker. Allow to harden in the freezer and then refrigerate for at least one hour before serving. For the whipped crème fraîche, whip the cold cream with salt and a little lime juice until stiff peaks form. Using a hand blender, this should take five minutes. To serve, first place a dollop of crème fraîche on the plate and spread it decoratively with the back of a spoon. Place a scoop of potato ice cream next to it, with a small dollop of caviar in between. Decorators can garnish with a potato chip, chives, and flowers. This should be served as a small appetizer, not as a dessert!