Potato ring with truffle mousse

by Richard Bainbridge
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Ingredients

Fruit & Vegetables

  • 4 salad potatoes, Richard uses Norfolk Peer
  • 100g of truffle, Richard uses Chinese truffles as they are cheaper and work well in mousses and sauces
  • 1 large Maris piper potato
  • 3 medium red potatoes
  • 1 garlic clove

Oils & Vinegars

  • vegetable oil, for deep-frying
  • 1 tsp white truffle oil
  • vegetable oil, for deep-frying

Dairy

  • 100g of double cream
  • 50g of salted butter
  • 300ml of clarified butter, or goose fat

Beverages

  • 100g of Madeira

Store Cupboard

  • 100g of stock, either veal, dark chicken or dark vegetable
  • 1 handful of dried ceps
  • salt
  • pepper

Salad & Fresh Herbs

  • 1 packet of baby spinach leaves