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Ingredients
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Tater Tots
Comté Foam
Truffle Finish
Method
Tater Tots
- 1
Cook tots
Preheat oven to 425°F (220°C) if baking, or heat oil to 350°F (175°C) if deep-frying. Arrange frozen tater tots in a single layer on a rimmed baking sheet lined with parchment if baking; brush lightly with neutral oil. Bake for 20–25 minutes, turning once until deep golden and crisp. If frying: deep-fry in batches for 3–4 minutes until golden and crisp. Drain on paper towels. Immediately season with fine sea salt.
Comté Foam
- 2
Make cheese base
In a medium saucepan over medium-low heat, combine the milk and cream and warm until just simmering (do not boil). In a small bowl, whisk the cornstarch with 1 tablespoon of the warm milk to form a smooth slurry; whisk into the warmed milk/cream mixture. Add the grated Comté and butter, stirring constantly until the cheese melts and the sauce is smooth. Keep the heat low to avoid graininess.
- 3
Season and finish
Stir in salt, white pepper, and lecithin powder (if using). If the sauce is too thin to foam, simmer gently 2–3 minutes to reduce slightly; the sauce should be pourable but thick enough to cling to a spoon. Taste and adjust seasoning. Strain through a fine sieve into a bowl to remove any solids and lumps. Pour the warm cheese base into an iSi siphon (1–2 charges depending on siphon size) or into an immersion blender container to aerate.
- 4
Create foam
If using an iSi siphon: charge with one cream charger, shake vigorously 8–10 times, then refrigerate upright for 10–15 minutes before use. If using an immersion blender: blend the warm sauce vigorously while holding the blender near the surface to incorporate air, or use a handheld milk frother to create foam. For immediate service, create foam just before plating so it holds its structure briefly on the hot tots.
Truffle Finish
- 5
Prepare truffle
If using fresh black truffle, clean gently with a soft brush or damp paper towel and slice very thinly or shave. If using truffle paste, measure and set aside. Lightly warm the truffle (or paste) with the truffle oil to release aroma: place truffle slices/paste in a small bowl, add truffle oil, and let sit for 5 minutes.
- 6
Assemble
Place a small nest of 3–4 hot tater tots per serving on a warmed plate (total 6–8 tots per 2–3 appetizer servings). Dispense a generous spoonful or two of Comté foam over the tots so foam rests atop but does not completely soak them. Arrange a few very thin truffle shavings over the foam (or dot with small amounts of paste). Drizzle a few drops of truffle oil over the foam and tots for added aroma. Sprinkle finely snipped chives and microgreens or parsley for color and freshness.
- 7
Serve
Serve immediately while the tots are hot and the foam is still airy. Provide small forks or toothpicks. The contrast of crisp tots, airy Comté foam, and intense truffle aroma should be enjoyed right away.