Potatoes and green beans with Chantilly
Instructions:
- For the Chantilly foam:
- 2⁄3 cup mayonnaise;
- 1⁄2 cup whipping cream, 35% fat;
- 1 tsp lemon juice;
- 2 N2O cartridges for the siphon.
- Fill a large pan with salted water and bring to a boil. Cut the potatoes into pieces about 1 inch wide.
- Boil the potatoes in the salted water for 25 minutes, or until tender.
- While the potatoes are cooking, whisk together the mayonnaise and cream in a large bowl.
- Squeeze the lemon juice, strain through a strainer, then add to the bowl. Whisk until evenly combined. Season with salt.
- Put the mixture into the whipped-cream siphon and close the top.
- Charge the siphon with the cartridge, then chill in the fridge until later.
- Bring another pan of salted water to a boil. Trim the tips off the beans, then cut the beans into finger-length pieces.
- Boil the green beans for 4 minutes, or until just tender.
- Drain the potatoes and beans.
- Serve the potatoes in a bowl, topped with the beans. Dispense the Chantilly foam on top of the beans, or in a separate dish on the side.