Bonnata Potatoes with Vanilla Sauce, Raspberry Candies, and Dark Chocolate

For 4 servings


  • 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


  • 1 punnet of Melissa cress


  1. 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.
  2. Raspberries: Melt the chocolate over low heat and dip the raspberries in the chocolate. Let them cool on a rack.
  3. Finishing: Spread the sauce on a large plate and arrange the raspberries on top. Finish with Melissa cress leaves.

Used culinary technique



Bonnata Potatoes Vanilla Sauce with candy