Flanders Taste Foundation | 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.
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.