HANOS catering wholesale
Become a customer
Foodxperience

Amuse-bouche: Potato-cauliflower

Potato cylinder with lime leaf, coffee, and cauliflower.Amuse-bouche created by chef Nelson Tanate and senior sous-chef Noah Wynants from De Librije.

Ingredients

1units.itemsPotato
Potato starch

5gairbag patata
2glime leaf powder

20gMascarpone
Lemon
instant gel
coffee
Salt

1units.itemsAmsterdam Onion
1units.itemscauliflower floret

Preparation

  1. Cut potato strands on a Chinese mandoline.
  2. Roll the strands using a cylinder and seal both ends with a little potato starch.
  3. Fry this ring in the fryer at 170°C until crispy and golden brown.
  4. Let the potato cylinders dry on paper towels.

  1. Fry the patata and let it dry on a paper towel.
  2. Toss the patata with the lime leaf powder.

  1. Mix the mascarpone with coffee and season with lemon juice and salt.
  2. Add a small pinch of instant gel and mix it through the mass, then let it set further in the refrigerator.

  1. Cut tips off the Amsterdam onions.
  2. Slice the cauliflower on the mandoline to get thin slices from the florets.
  3. Build the potato ring.