Potato & garlic foam

2 bulbs	garlic
2	onions
3 grams	salt
300 grams	waxy potato
350 grams	vegetable broth
250 grams	cream

Cut the top off from the bulbs of garlic and place them on some aluminum foil. Now drizzle some olive oil on top and season with some salt. Then wrap the garlic as tight as possible and bake them in an oven at 180 degrees Celsius for 1 hour. Meanwhile cut the onions in half and clean them. Now chop them. In total you’ll need 100 grams of chopped onion. Then add a drizzle of oil in a frying pan and glaze the chopped onion on a medium low heat with the salt. Beware that the onions don’t color. Now take the waxy potatoes and peel them. You need 200 grams of cleaned potato. Then cut them in even sized pieces and add them to the pan with the vegetable broth and the cream. After that take the baked garlic and remove the foil. Let this cool down for 5 minutes before weighing 40 grams of the toasted cloves. Add it to the pan and then let it reduce till the total amount weighs 550 grams. Once it has reduced enough transfer it into a measuring cub or blender and blend it till smooth. Really make sure there are no more lumps, otherwise the syphon will be clogged. Now pour it into a syphon and charge it with two charges. Be sure to shake it well after each charge.

Recipe used in maitake dish