Potato stock
Wash the potatoes and cut into smaller pieces.
Put into a pot and cover with water and let it simmer for 1 hour. Strain and reduce down and season with salt.
Bintje potatoes
Cut the potatoes into equal size pieces and seal down in a vacuum bag. Set the water bath on 72c and cook the potatoes in the water for 45 min. cool down in ice water.
After this process the starch has been cut into smaller string and the mash will not be long and sticky.
Cook the bag with pre-cooked bintje potatoes in boiling water until tender. When cooked rise the potatoes into a plastic container and keep them like this until further use.
Potato mash
Heat egg yolks, milk, potato stock, sugar and invert sugar without boiling.
Add the rised potato and butter and stir together over heat.
Pass through a fine fish net and season with salt.
Spread the mash out onto a silicon mat with the thickness of 2mm. freezes.
When frozen cut into thin long strips and keep in a container in a box in the freezer.
Plume stone foam
Blend the peeled plume stones with the sugar and milk until smooth. Pour into a vacuum bag and add the cream. Seal and let it infuse over night. Next day strain but keep the stones for next time!
Fill a siphon canister and charge with 1 gas. Shake well and set aside in the cooler.
Prunes
Wash the plumes and dry off.
Put in the oven and dehydrate at 60c until they look like prunes.
This process takes about 10-12 hours.
Prune compote
Cook the flesh with aquavit and add the brown sugar when the alcohol has boil off. Cool down. Make sure that there are bits of prunes in the compote to give texture.
Plume reduction
Cook the juice down to syrup.
Plume juice
Hang the frozen plumes in a fish net and drain the juice off.
Plume sauce
Mix all together and keep cold