Liquorice Foie Gras Cream with Grilled Mammoli of Purple Potatoes Vitelotte, Egg Yolk, Mustard, and Lemon

Cook the Mammoli in salted water and brown them in a non-stick pan with a little oil. Prepare the cream by heating the milk, deveined foie gras, salt, and carob seed flour to about 95°C. Once dissolved, blend and add the St. Germain. Whisk the egg yolk with the lemon juice, mustard, and a little salt. Place the cream on the bottom of the plate, add the Mammoli, sprinkle with a little liquorice, and pour a few drops of egg sauce over the Mammoli.

Chef Marco Stabile for the Master Show event on November 7, 2016. Florence Uoll.