Steam the potatoes after washing and peeling them. Blend by adding the topinambur cream and the Sugosi® saffron sauce, salt and pepper. Strain through a fine sieve then pour the mixture into the siphon with the prescribed gas charge.
Put the veal bones in the oven and, while they are roasting, roughly chop the vegetables and brown them in oil together with the herbs. Deglaze with white wine and cover with plenty of cold water, letting it simmer for a few hours. Strain everything and add the potato starch.
Wash and cut the leeks into julienne strips, dip them in hot oil until golden brown, then drain and pat dry of excess oil.
Immerse the Bauletti® directly from the freezer in boiling salted water, drain when cooked and stir into the pan with a little cooking water and the herb butter.
Arrange the potato cream on the serving plates, lay the Bauletti® on top and accompany with the veal stock. Finish with the crispy leek straw.
TIPS
To give more flavour and enhance the meat filling, it is recommended to whip the Bauletti® directly in the pan with the brown stock.
