Wolfgang Puck BISTRO BMSD0010 - Manual (Page 11)

CREAMY MASHED POTATOES WITH
BROWN ONIONS
Serves 5
INGREDIENTS
2 1/2 pounds baking potatoes, peeled and cut into chunks
8 tablespoons unsalted butter, cut into small pieces
1/2 cup heavy cream, brought to a boil
1 teaspoon salt
1 pinch freshly ground white pepper
1 pinch freshly ground nutmeg
vegetable oil for frying
1/2 pound onions, sliced in thin rings
all-purpose flour, for dredging
METHOD
1. In a saucepan, cook the potatoes in lightly salted water to cover, until tender.
Drain well.
2. Place the potatoes in the mixer bowl with the flat beater attached. Add butter,
heated cream, salt, white pepper and nutmeg. Mash the potatoes on speed 2
until well blended.
3. Place 2 inches of water in a stock pot or dutch oven. Place the potatoes in the
stainless bowl over bowling water to keep warm. Cover the bowl with a towel or
lid to keep the heat in.
4. Dredge the onions in the flour.
5. Heat the oil in a deep fryer or a fry pan. When the oil reaches 350°, shake off
excess flour then drop the onions into the hot oil and fry to golden brown.
6. Remove onions from oil and drain on a paper towel. Season lightly with salt.
SERVING SUGGESTION
Spoon some of the mashed potatoes onto plates and top with french fried onions.
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FROZEN STRAWBERRY MOUSSE
Serves 8
INGREDIENTS
1 1/2 quarts strawberries, hulled
2 large egg whites
2 tablespoons sugar
3 tablespoons water
6 tablespoons sugar
1 cup heavy cream, whipped
Grand Marnier, for sauce
METHOD
1. Reserve 8 - 10 strawberries for sauce. Pureé the rest in a food processor and
chill.
2. In the mixer bowl with the whisk attached, whip the egg whites on speed 3 until
soft peaks form. Slowly add the 2 tablespoons of sugar and continue to beat until
shiny stiff peaks form.
3. In a small sauce pan with a candy thermometer, heat the water and 6 tablespoons
of sugar to 240°, which is soft ball candy stage.
4. Slowly pour the hot candy liquid into the egg whites with the mixer on speed 3.
Continue to beat until the bowl is cool to the touch.
5. Combine egg whites with 1 1/2 - 2 cups of strawberry pureé. Fold in the whipped
cream. Check for sweetness.
6. Pour into a 5- or 6-cup mold or 8 small individual molds. Freeze overnight.
7. Strain remaining strawberry puree and perfume with Grand Marnier.
8. Before serving, place molds in refrigerator for 30 minutes.
PRESENTATION
To serve, unmold mousse onto dessert plate and surround with sauce. Garnish with
a berry.
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