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Potato ring with truffle mousse

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Ingredients

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Baked potato skin

  • 4 salad potatoes, Richard uses Norfolk Peer
  • vegetable oil, for deep-frying

Truffle mousse

  • 100g of truffle, Richard uses Chinese truffles as they are cheaper and work well in mousses and sauces
  • 100g of double cream
  • 1 tsp white truffle oil
  • 100g of Madeira
  • 100g of stock, either veal, dark chicken or dark vegetable
  • 50g of salted butter

Cep dust

Potato ring

Confit potato balls

Spinach

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Method

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1
The day before you plan to serve the dish, start making the baked potato skins. Preheat the oven to 180°C/gas mark 4
2
Sprinkle a generous amount of sea salt over a baking tray, place the whole potatoes onto the tray and bake for 20 minutes, or until soft. Remove from the oven and set aside until cool enough to handle. Once cool, use a serrated knife to slice the potatoes in half. Use a teaspoon to scoop out the inside of the potato, so you are left with just the shell. Place the shells uncovered on a tray in the freezer overnight to draw out any moisture
3
The next day, deep-fry the skins at 170°C for a few minutes until golden and crispy. Drain on kitchen paper and set aside
  • vegetable oil, for deep-frying
4
To prepare the truffle mousse, place the Chinese truffles, 75g of the double cream, the truffle oil, 90g of the Madeira, the stock and half of the butter in a saucepan and bring to the boil. Once boiling, turn down the heat and simmer for about 10 minutes, or until reduced by three-quarters. Place in a blender and blitz until smooth
  • 25g of salted butter
  • 75g of double cream
  • 1 tsp white truffle oil
  • 90g of Madeira
  • 100g of truffle, for this we use Chinese truffles as they are much cheaper, so work well in mousses and sauces
  • 100g of stock, either veal, dark chicken or dark vegetable
5
Pass through a fine sieve and stir in the remaining butter, cream and Madeira. Season to taste. Pour the cream into a espuma gun and charge twice to create the truffle mousse. Keep warm in a water bath or pan of warm water until ready to serve
  • 25g of salted butter
  • 25g of double cream
  • 10g of Madeira
6
For the cep dust, grind the mushrooms into a fine powder in a pestle and mortar, then pass through a sieve to make sure no larger bits remain
7
To make the potato rings, cut pieces of greaseproof paper into 25x15cm sheets and scrunch them up to make them easier to work with. Unfold the sheets and wrap them around the outside of the stainless steel rings. Use paperclips to secure the paper in place
8
Peel the potato and run it through a spiralizer to form long, spaghetti-like stands of potato. Bring a pan of water to the boil over a high heat, blanch the potato strands for a few seconds, then refresh in iced water
9
Fill a deep-fryer or deep pan with the oil and heat to 160°C
  • vegetable oil, for deep-frying
10
Pick out the longest strands of potato and secure them to the rings using paperclips. Wind the potato strands around the rings, wrapping them tightly without breaking the strands. Repeat the process until the rings are covered with potato, secure with a second paper clip and trim any loose ends to make sure the rings are neat
11
Place the potato rings in the deep-fryer and cook until golden and crisp, then remove. Working carefully to avoid burning yourself, unclip the paperclips and slide the potato shells off the rings. Remove the paper and leave to drain on kitchen towel
12
For the confit potato balls, peel the potatoes then, using a Parisienne scoop, cut out 20 perfect spheres. Set a saucepan over a medium-low heat, add the butter or goose fat and allow to melt. Add the spheres and cook for 5–10 minutes – the fat should be about 70°C and you should occasionally see a few bubbles rising to the surface. Use a cake tester to check whether the balls are cooked
13
Finally, prepare the spinach. Set a saucepan over a medium heat, add the spinach and allow to wilt, stirring with a fork with the garlic clove pressed onto the end – this will delicately infuse the spinach with a little garlic flavour. Season to taste
14
To serve, place a fried potato ring in the centre of each plate, spoon in the wilted spinach to cover the base, then top with five of the confit potato balls
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15
Using the espuma gun, pipe in the truffle mousse to the top of the ring. Top with a baked potato skin and a sprinkling of the cep dust
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