==== Kobe Desramaults' Gourmandine Potato ====
(via [[https://web.archive.org/web/20111214010050/http://www.theflemishprimitives.com/kobe-desramaults-gourmandine-potato-st-bernardus-beer-and-chocolate|theflemishprimitives]] circa 2011)


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**Ingredients**

  * 600 g floury potatoes
  * 1 l milk
  * 1 l cream
  * 200 g chocolate (65%)
  * 200 g cream (35%)
  * 20 g butter
  * 2 g salt
  * 350 g mashed potato (unflavoured)
  * 350 g water
  * 100 g potato starch
  * 150 g S2
  * 330 g St. Bernardus

**Method**

  * **Potato ice-cream**. Cook the potatoes. Pass them through a puree sieve. Mix 1500 g boiled vegetable stock with 200 g egg yolk and 250 g sugar. Add to the mashed potato, mix in a blender until a thin consistency is formed & pour into Pacojet cups -20 degrees Celcius.
  * **Bitter chocolate**. Heat cream to 70 degrees Celcius. Add chocolate and melt. Mix in salt and butter. Keep warm at 40 degrees Celcius.
  * **Crispy potato**. Heat the stock to 100 degrees Celcius in the Thermomix food processor, add the mash & starch, mix for 3 minutes at 100 degrees Celcius. Roll out on Silpat mats. Dry for 3 hours at 70 degrees Celcius (completely dry).

  * **Gourmandine potato, with St.Bernardus beer caramel**
    * For the caramel: 150 g S2 and 330 g St. Bernardus.
    * Potato: Cut, rinse and cook 12 potato slices (approx. 1 cm) in caramel.