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To make the flapjacks, in a 350 degrees F oven, bake the potatoes on the salt for 1 to 1.5 hours or until very tender.
Cut the potatoes in half and scoop out the flesh. Process ina food processor until smooth.
Transfer the potatoes to an electric mixer fitted with a paddle attachment. Add the brown butter, orange zest, sugar and flour and mix on low until smooth. Do not overmix; the batter will become tough.
In a separate bowl, whip together the egg yolks, half-and-half, wine and truffle.
With the electric mixer running on low, slowly add the egg mixture and mix until smooth, scraping the sides of the bowl to incorporate. Transfer the mixture to another bowl, and thoroughly clean and dry the electric mixer.
Using the electrix mixer and a whip attachment, whip the egg whites until stiff, not dry, peaks form. Using a spatula, fold the egg whites into the potato mixture.
To make the maple raspberry demi, in a saute pan combine the demi and syrup and heat over medium-high heat.
Add the butter and whisk it in. Add the raspberries, and turn off the heat.
On a flat top, melt a little butter. Pour out the flapjack mixture to individual servings, and cook for 2 to 3 minutes per side.
Serve in stacks of three flapjacks with maple raspberry demi. Garnish with fresh arugula or field greens. |
