“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.
For the vanilla oil: Perfume the grape seed oil with the vanilla. Grate the cheese. Spray the potato cream into a bowl, sprinkle some freshly ground coffee on top ans flavour with 1 spoon of vanilla oil, and then finish with a spoon of grated "Old Brugge".
- Polder potatoes
- 250 g cream 35%
- 200 g shellfish stock
- 70 g fine olive oil
- 0,5 l grape seed oil
- 1 vanilla pod
- Ground 'Illy' coffee
- Oud Brugge May 2006