Place the smoking chips in the bottom half of a steamer and the potato in the top half. Place over high heat and once smoke appears, remove from the heat. Stand for 8 minutes or until the smoke has evaporated. Remove the potato, place in a saucepan, cover with the milk and bring to the boil. Set aside for 1 hour to infuse. Transfer the potato and milk to a blender, add the xanthan gum and blend until smooth. Pass through a sieve. Transfer to a cream canister and charge twice. Refrigerate until required.
This can be made 1 day in advance. When ready to serve, heat the mixture by placing the canister in hot water.
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