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Enrico Crippa prepares a tasty potato cream - the "Crema di Patate" from the Italian region of Piedmont. Find the recipe here: Ingredients for the potato cream (4 servings): - 400 g Floury potatoes - 200 ml Whipped cream - 100 ml Water - Salt Ingredients for the Lapsang-Suchong quail eggs (4 servings): - 4 Quail eggs - 6 g Lapsang Souchong tea - 500 ml Water Sideboards (4 servings): - Muscovado sugar - Lapsang Souchong tea, finely ground Preparation of Lapsang-Suchong quail eggs: 1. Boil the black tea, leave to infuse for 5 minutes, strain and chill. 2. Pre-temper the quail eggs in warm water and cook in boiling water for 2 minutes 20 seconds. Rinse immediately in ice water. Carefully peel the eggs by scoring the shell at one point with a sharp knife and working your way from there. 3. Add the peeled eggs to the tea and leave to infuse overnight. Preparation of potato cream: 1. Boil the potatoes, peel while still hot and press through a potato ricer. 2. Bring to the boil with the cream and water, blend briefly with a hand blender and pass through a sieve. Season to taste with salt. Preparation Serve: 1. Carefully temper the quail eggs in the tea to approx. 60 °C. 2. Reheat the potato cream - do not boil it! 3. Sprinkle some muscovado sugar on the bottom of a preheated glass or mug, place a quail egg in each and pour in the potato cream whisked with a hand blender. Finally, sprinkle a fine line of ground Lapsang Souchong tea over the surface of the cream. More recipes: https://www.falstaff.com/nordics/recipes #falstaff #falstaffmagazine #falstaffnordics #food #culinarydelights #cooking #tasty