Crispy Potato Ring with Truffle Mousse Recipe - Great British Chefs

Ingredients

• 4 salad potatoes, Richard uses Norfolk Peer
• vegetable oil, for deep-frying
• 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
• 1 handful of dried ceps
• 1 large Maris piper potato
• 3 medium red potatoes
• 300ml of clarified butter, or goose fat
• 1 packet of baby spinach leaves
• 1 garlic clove
• salt
• pepper