1 kg Gourmet Gelato Base
2.3 kg water
600 g boiled potatoes
200 g Dijon mustard
Cook the potatoes and blend to a purée. Mix with the mustard, base and water at room temperature.
Place the mixture into the batch freezer. Remove the gelato from the batch freezer when it reaches appro -4/-5°C.
Make the beef tartare and the pear cubes. Season with salt and olive oil.
Serve the dish as in the photo by garnishing with the mustard gelato and pear chips.
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