Kobe Desramaults' "Gourmandine Potato, St.-Bernardus beer and chocolate"

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. 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.

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