Goat Cheese and Potato Sponge

Step 1

Rice the potatoes into a large mixing bowl. Sift the cornstarch (or potato starch) into the potatoes. Add the egg yolks and mix thoroughly.

‍Step 2

1. Add the cream and the clarified butter to the potato mixture. Season to taste with salt, pepper, and nutmeg; set aside.

2. In a separate, clean bowl, whip the egg whites and egg white powder together until you achieve soft peaks. Using a rubber spatula, gently fold egg white mixture into the potato mixture, incorporating thoroughly.

Step 3

1. Butter a 3-inch non-stick pan or half-sheet pan and bake at 250 degrees F for 14 minutes.

2. Cool and cut into 1.7-inch-by-0.8-inch rectangles (suggested size).

Step 4

1. Fry potato rectangles at 350 degrees F, taking extra care not to burn the edges. Fry until golden brown.

2. Reserve warm to assemble with the goat cheese mixture.

Step 1

Place goat cheese, horseradish juice and lemon zest in blender.

Step 2

In a medium saucepan or pot, whisk the cream and agar together. Bring to a simmer for 3 minutes.

‍Step 3

Pour hot cream mixture over the goat cheese, horseradish juice and zest; blend until smooth.

Step 4

Strain mixture through a fine mesh strainer and spread onto half tray lined with parchment. Allow to cool, then cut into 1.5-inch-by-0.5-inch rectangles (suggested size).

Step 1

To assemble, place the first layer of fried potato sponge, then one layer of goat cheese, and finish it with another layer of fried potato sponge.

Step 2

Plate as desired and enjoy!