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".

Ingredients:

• 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