METHODFinely slice the potatoes and add the melted butter.
Spread the mixture in an undulated baguette-type tray.
Sprinkle with icing sugar and cover with a second tray.
Cook for 15 minutes at 200°.
Break the eggs and separate the yolks.
Blanch the yolks and the sugar.
Add the mascarpone followed by the cream.
Whip to a mousse.
Layer the crispy potato pieces (with the mascarpone mousse between them).
Drizzle with fruit coulis.
Serves: 6
Preparation: 30 mins
Cooking: 20 mins
1/4 bag of Albert Bartlett Apache Potatoes
100g (3 1/2 oz) Butter
150g (5 1/4 oz) Mascarpone
100g (3 1/2 oz) Whipping cream
50g (1 3/4 oz) icing sugar
4 eggs
100g (3 1/2 oz) granulated sugar