400 g red-skinned (or old) potatoes weighed cooked
100 g potato starch
2 egg yolks
Gorgonzola Gran Riserva Leonardi @igorgorgonzola
1 leek
20 g butter or oil for a lactose-free version
2 Williams pears
1 pear with more acidic notes
Salt
1 tablespoon Brandy
Radicchio, rocket and endive for garnish