Pomme soufflé

Makes 20
60 minutes

Ingredients

Sour cream and chive foam

  • 50g of chives
  • 100ml of vegetable oil
  • 250ml of sour cream
  • 40g of Sosa ProEspuma
  • 1/2 lime, juiced

Lime gel

  • 125ml of lime juice
  • 63g of sugar
  • 63ml of water
  • 28g of vege gel

Pomme soufflé

  • 45ml of egg white
  • 55g of cornflour
  • 2 large potatoes
  • vegetable oil, for deep-frying
  • fine salt

To serve

  • chopped chives
  • malt vinegar powder

Method

1
Begin by making the lime gel. Place all the ingredients into a pan, whisk and bring to the boil. Pour into a container and place into the fridge to chill. Once set, blend into a pureé, pass through a sieve and store in a squeezy bottle
  • 28g of vege gel
  • 125ml of lime juice
  • 63g of sugar
  • 63ml of water
2
For the sour cream and chive foam, make a chive oil by blitzling the oil and chives together in a blender until well combined. Pass through a fine sieve into a bowl
  • 100ml of vegetable oil
  • 50g of chives
3
Pour 50g of the oil back into the blender and add the ProEspuma, sour cream and lime juice. Blend together and pass through a fine sieve once again, then transfer into an espuma gun. Charge once, shake well and set aside
  • 250ml of sour cream
  • 40g of Sosa ProEspuma
  • 1/2 lime, juiced
4
For the pomme soufflé, preheat a deep fat fryer to 190°C
  • vegetable oil, for deep-frying
5
Mix the egg whites and conflour together to make a paste, then peel and slice the potatoes on a mandoline or meat slicer on a three-quarter setting. Lay the slices between cloths to dry them out. Once dry, brush each slice with the paste and lay one slice of potato on top of another to create a double thickness, with the paste sandwiched between the two layers. Cut each double layer with a 5cm ring cutter to create 20 circles in total
  • 2 large potatoes
  • 45ml of egg white
  • 55g of cornflour
6
Place the discs onto parchment paper and dry under a heat lamp or in a very low oven for 20-25 minutes, or until the edges become dry
7
Fry the discs in the oil for roughly 20 seconds, then flip over and cook for another 20 seconds until golden brown and puffed up. Set aside on kitchen paper and season with fine salt
  • fine salt
8
To serve, pierce the bottom of each pomme soufflé using the fine needle of the espuma gun and fill with the foam. Pipe a dot of lime gel over the hole then sprinkle the top of each soufflé with chives and dust with malt vinegar powder
  • chopped chives
  • malt vinegar powder