Potato ring with truffle mousse
by Richard Bainbridge
Return to Recipe
Print
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
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