Photo: Chef Steve Smith’s innovative Jersey Royal potato ice cream—a testament to culinary artistry and unexpected flavour combinations.
A Culinary Masterpiece. Taste Of Innovation. Michelin Star Magic
Michelin-starred chef Steve Smith at Latymer presents a surprising yet delicious Jersey Royal potato ice cream, served alongside a unique potato soup, showcasing innovative culinary artistry.
Forget everything you thought you knew about potatoes. Michelin-starred chef Steve Smith, the culinary genius behind Latymer at Pennyhill Park, has unveiled his latest gastronomic marvel: Jersey Royal Ice Cream. Yes, you read that right – potato ice cream!
This isn’t some novelty gimmick; Smith, a multi-award-winning chef with two decades of Michelin-star experience, has crafted a truly exceptional dessert. Served alongside Latymer’s exquisite potato soup (a dish featuring chardonnay vinegar and kalamansi juice), the ice cream offers a surprisingly delightful contrast of textures and flavours.
Latymer delivers an unparalleled dining experience, showcasing exceptional creativity and the finest seasonal ingredients. A culinary triumph.
The Jersey Royal potatoes are transformed into a silky smooth, subtly sweet ice cream with a hint of earthy undertones – a testament to Smith’s innovative spirit and mastery of flavour. The creamy texture is perfectly balanced, making it a sophisticated and unexpected addition to the tasting menu.
A Recipe for the Adventurous Palate:
While the exact nuances of Chef Smith’s creation remain a closely guarded secret, we’ve obtained a glimpse into the magic with this exclusive recipe:
Ingredients:
- 500g unsalted butter
- 1kg finely sliced Jersey Royals
- 1.5 litres semi-skimmed milk
- 50ml sorbitol
- 2 tsp salt
- 120ml crème fraîche/fromage blanc
- 2 tbsp brown butter
- 60g pro crema
Method:
- Caramelise the sliced Jersey Royals in the butter until golden brown.
- Drain the potatoes, reserving the butter.
- Bring the milk and pro crema to a boil.
- Add the drained potatoes and steep for 45 minutes. Reserve 500g of the cooked potatoes.
- Blend the reserved potatoes, milk mixture, crème fraîche, sorbitol, brown butter, and salt until completely smooth.
- Pour into a Pacojet beaker and freeze.
- Serve as desired.
About the Chef:
Steve Smith’s culinary journey is a story of exceptional talent and dedication. Having worked alongside culinary giants like Shaun Hill, Paul Heathcote, and Simon Gueller, he earned his first Michelin star at the remarkably young age of 24. His accolades include five AA Rosettes and a Catey Award for Chef of the Year in 2014. At Latymer, his six-course tasting menu showcases his commitment to seasonal, sustainably sourced ingredients and his unparalleled innovative flair.
About Latymer:
Latymer, a Michelin-starred restaurant with five AA Rosettes, is renowned for its exceptional dining experience. Chef Smith’s innovative potato ice cream is just one example of the creative and unforgettable culinary journey awaiting diners. If you’re looking for a truly unique and memorable dining experience, a visit to Latymer is a must. Prepare to be surprised and delighted!
