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.
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Ingredients
|
500 |
g |
slightly floury potatoes, boiled and dry |
|
500 |
g |
Granny Smith apples, boiled and dry |
|
200 |
g |
milk |
|
100 |
g |
olive oil |
|
12 |
g |
salt |
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.