Mini Potato Tureen

Name: Mini Potato Tureen
Cook time: 40 min
Total time: 40 min
Yield: 7
Ingredients: 500 g floury potatoes; 150 g Walnut kernels; 50 g Manchego cheese; 1 collar Chives; 2 sheets Gelatine; 200 g Whipped cream; 150 g Double cream cream cheese; 50 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp possibly leek

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 7

500 g floury potatoes
150 g Walnut kernels
50 g Manchego cheese
1 collar Chives
2 sheets Gelatine
200 g Whipped cream
150 g Double cream cream cheese
50 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp possibly leek

Directions

1
Cook the potatoes in boiling water for about 20 minutes. In the meantime roast walnuts in a pan without fat. Grind half of the nuts in the universal chopper. Grate the manchego finely. Wash the chives, dab dry and cut into small rolls. Drain potatoes, quench, peel and press through a potato press.
2
Soak the gelatine. Whip the cream with the whisk of the hand mixer until stiff. Knead potatoes, ground nuts, manchego, cream cheese and soft fat. Season with salt and pepper. Dissolve gelatine and mix with 2 tablespoons of whipped cream. Then mix with the remaining whipped cream. Carefully fold cream and chives into the potato mixture. Grease a box form (1 litre capacity) and sprinkle with breadcrumbs. Cover the bottom with roasted nuts. Spread the potato mixture on top and smooth it down. Chill for at least 2 hours.
3
Then mix with the remaining whipped cream. Carefully fold cream and chives into the potato mixture. Grease a box form (1 litre capacity) and sprinkle with breadcrumbs. Cover the bottom with roasted nuts. Spread the potato mixture on top and smooth it down. Chill for at least 2 hours. Remove from the rim with a knife and turn over. Cut into slices and garnish with blanched strips of leek if desired