Potato Soufflé with Golden Milk, Tropical Fruit and Mustard Greens
In Top Chef Wisconsin's "Chaos Cuisine" episode, Chef Savannah took an enormous risk by attempting pommes soufflées for the first time in competition—thin potato slices double-fried until they puff into ethereal hollow spheres. Dusted with sweet streusel and served as a dessert with turmeric golden milk, tropical fruit, and bitter mustard greens, the dish drew immediate praise: "I want that every day. It makes the whole thing sing." The mustard greens were singled out for brilliantly handling bitterness in a sweet context.
- Time: 105 min
Source: Relaxed Recipes
Ingredients
- Make the Sweet Streusel Dust
- Preheat oven to 325°F and line a small baking sheet with parchment paper
- Combine flour, brown sugar, cold butter cubes, cinnamon, and salt in a small bow
- Spread on prepared baking sheet and bake 12-15 minutes, stirring halfway through
- Cool completely, then pulse in a food processor until reduced to a fine powder.
- Make the Golden Milk Sauce
- Combine coconut milk, whole milk, sugar, turmeric, ginger, cinnamon, cardamom, b
- Warm over medium heat, whisking frequently, until steaming and sugar dissolves.
- Reduce heat to low and simmer gently for 10 minutes to infuse flavors and thicke
- Remove from heat and whisk in honey and vanilla. Strain through a fine-mesh siev
- Keep warm, or cool and gently rewarm before serving
- Prepare the Tropical Fruit
- Combine mango and pineapple in a bowl. Add lime juice, honey, and lime zest and
- Let macerate at room temperature for at least 15 minutes while you prepare other
- Just before serving, fold in passion fruit pulp and torn mint leaves
- Prepare the Potatoes
- Peel potatoes and trim into uniform rectangular blocks for even slicing
- Using a mandoline, slice potatoes into very thin rounds approximately 1/16 inch
- Immediately place slices in a bowl of cold water to remove excess starch and soa
- Drain potatoes and pat completely dry with clean kitchen towels. Any moisture wi
- First Fry
- Fill a large, deep heavy-bottomed pot with about 4 inches of oil and heat to 325
- Working in small batches of 4-5 slices at a time, carefully lower potato slices
- Fry gently, moving slices around with a spider or slotted spoon, until they just
- Remove and drain on wire rack. The slices will look pale and slightly blistered.
- Second Fry
- Heat fresh oil in a second pot to 375-385°F . This temperature differential is w
- Working in very small batches of 2-3 slices, slide pre-fried potatoes into the h
- Immediately begin basting the tops with hot oil using a large spoon—this creates
- Once puffed and golden, remove immediately to fresh paper towels. Season lightly
- Not every slice will puff perfectly; this is normal even for experienced chefs.
- Third Fry
- Dust warm potato soufflés generously with streusel powder
- For extra crunch and caramelization, briefly re-fry the dusted soufflés for 10-1
- Dress the Mustard Greens
- In a small bowl, whisk together olive oil, honey, and lemon juice
- Toss mustard greens with just enough dressing to lightly coat and season with fl
- To Plate
- Spoon a pool of warm golden milk sauce onto each plate, slightly off-center
- Arrange tropical fruit in and around the sauce