A savoury dessert recipe from the chef at Noma, an award-winning Copenhagen restaurant.
Potatoes
2 bintje potatoes*
3-1/2 cups grape seed oil
For Covering and Serving
400 g couverture chocolate**
20 g powdered cocoa butter
4 g green anise seeds
4 g fennel seeds
* Bintje potatoes are a common variety of medium-sized potato grown extensively in Europe.
** Couverture chocolate is a type of chocolate with a very high percentage of cocoa butter, often used for coating other ingredients.
Potatoes
Step 1: Peel the potatoes and slice them finely into cold water. Leave the slices in the cold water until the starch has rinsed out and then pat dry.
Step 2: Heat the oil carefully in a deep fryer to approximately 340°F and fry the potatoes until crisp. Cool on grease-absorbent paper.
Step 3: Melt the chocolate and the cocoa butter and bring to 120°F. Tempter it to 80°F, and then increase the temperature back up to 85°F. Pull the potatoes through the tempered chocolate to cover them completely, then cool on a tray. Sprinkle the anise and fennel seeds over the potatoes before they have cooled completely.
Reprinted with permission from René Redzepi's Noma: Time And Place In Nordic Cuisine (2010 Phaidon).
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