Gert De Mangeleer's "Light cream of polder potato with coffee, vanilla and "Oud Brugge" from May 2006

“Food pairing is the ideal tool to support your product”

Gert De Mangeleer's "Light cream of polder potato with coffee, vanilla and "Oud Brugge" from May 2006

Flanders Taste Foundation | For the cream:
Cook the potatoes in their skins in the oven at 250 degrees Celcius and remove the skins when they are cooked. Put 500 g of potatoes in the food processor with the cream, shellfish stock and olive oil, blend and sieve, adjust to taste. Place in an espuma bottle and use 3 gas cartridges, keep warm in a bain-marie at 65 degrees Celcius.