Hete Bliksem ('Hot Lightning') mousseline

Traditional Dutch stew of potato with pieces of Granny Smith apple.
In this preparation, the Hete Bliksem is processed into a mousseline.

Creation by Luc Kusters, Bolenius*, Amsterdam, the Netherlands

Makes 1200g.

Hete Bliksem ('Hot Lightning') mousseline

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slightly floury potatoes, boiled and dry



Granny Smith apples, boiled and dry






olive oil




Preparation method

  • Peel the potatoes, chop into equal-sized pieces, and cook in water until tender.
  • Peel and core the apples, chop into equal-sized pieces, and cook in water until tender.
  • Drain and quickly let the potatoes and apples steam dry on low heat.
  • Push the potatoes and apples through a sieve or a potato ricer.
  • Puree the cooked potatoes and apples and add the milk and olive oil to form a creamy mash.
  • Season to taste with salt. 

Serving suggestions

  • As a component in a composition with stewed meat, onion or fennel.
  • Vary by substituting pears for the apples.
  • This can also be used further for a number of applications, such as the basis for a warm foam.

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