Marcel Vigneron's Potato with Truffle Espuma

It's featured in Mark McClusky's article "Tasty Molecules From a Top Chef," in the new (May 2007) Wired magazine.

He writes, "Foam, isomalt, and sodium alginate aren't usual ingredients in a reality TV show soufflé. But they got Marcel Vigneron [above and below] to the finals of "Top Chef" this past season. Ultimately, the 27-year-old's innovative cuisine didn't win, but it spoon-fed molecular gastronomy to the masses."

Here's the quick and dirty on his Potato with Truffle Espuma, pictured above and below in the making.

Key Ingredients: Potato, truffle, nitrous oxide.

Method:

1) Wrap a paper-thin slice of potato around a metal tube and deep fry.

2) Fill with a foam of warmed egg whites, cream and black-truffle juice, squirted from a siphon that can handle both hot and cold liquids.

Voilà!
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On an unrelated note, among the responses to this item in yesterday's "What is it?" feature was the following comment: "A Twinkie, as it is entering a black hole."

That's the winner of the bookofjoe Best Comment of the Month™ award.

If "SomeBody" would kindly step forward and identify her/himself, I will be happy to send you your prize forthwith.