Bonnata Potatoes with Vanilla Sauce, Raspberry Candies, and Dark Chocolate
For 4 servings
Ingredients
- 300g Bonnata potatoes, peeled
- 1 dl whole milk
- 1 dl water
- 5g semolina sugar + 2 sweetener tablets
- ½ vanilla pod
- Rapeseed oil
- 1 punnet of raspberries
- 50g dark chocolate
Garnish
- 1 punnet of Melissa cress
Preparation
- Sauce: Cut the peeled Bonnata potatoes into pieces. Cook the potatoes in 1 dl of milk, water, sugar, and sweetener. Also, add the vanilla pod. Once the potatoes are cooked, remove the vanilla pod. Scrape it out and add the vanilla to the potatoes. Put everything in a blender, add 2 generous drizzles of rapeseed oil, and blend until smooth sauce forms.
- Raspberries: Melt the chocolate over low heat and dip the raspberries in the chocolate. Let them cool on a rack.
- Finishing: Spread the sauce on a large plate and arrange the raspberries on top. Finish with Melissa cress leaves.
Used culinary techniques
