(via theflemishprimitives circa 2011)

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.