Method

1. Begin by baking two large potatoes. Once cooked, scoop out 200g of potato from the skins.
2. In the meantime, boil the milk with saffron and garlic. Once boiled, pour the milk mixture over the egg yolks and blend in a food processor, taking care not to scramble the eggs.
3. Once combined add the hot potato. Finish by adding the Borderfields slowly, and season with lemon juice, salt and cayenne pepper to taste.