Brandade cream glasses

Preparation

1. We fill the glass with water up to the second mark, the 1-liter mark. We heat by programming 7 minutes, 100º, speed 1.

2. Meanwhile, we peel and wash the potato. We cut it into medium pieces and put them in the basket. At the end of the time, we add a generous pinch of salt to the water and place the basket inside the glass. We cook the potato for 15 minutes, varoma temperature, speed 2.

3. We remove the basket, discard the water and dry it with kitchen paper. We peel the garlic cloves and slice them. We add them to the glass along with the two types of oil. We heat for 6 minutes, varoma temperature, spoon speed. At the end of the time, we separate 7 slices of garlic that we will reserve for decoration. We remove the rest of the contents of the glass to a heat-resistant container and reserve.

4. Without washing the glass, add the cod crumbs, the milk and a pinch of pepper. We program 6 minutes, varoma temperature, speed 1.

5. At the end of the time, we lower the glass from the machine and let it cool down for 10 minutes with the content inside.

6. After time, we put the potato that we had reserved and mash for 30 seconds, progressive speed 5-7-10.

7. We lower the mixture towards the blades, close the glass and put the beaker in the hole in the lid. We program speed 5, no time and pour the oil mixture that we had reserved. The oil will drip down little by little and emulsify the cream.

8. We pass the cream to a pastry bag and fill 7 glasses.

9. Cut the piquillo peppers into thin strips. We put them in the clean glass and brown them during 5 minutes, 100º, spoon speed. We distribute the strips among the 7 glasses that we have prepared and place a sheet of garlic that we had reserves as a decoration.

10. Serve with some kind of crusty bread.