Souffled Potato Filled with Huckleberry Mousse

By Hklbrries

This one is for an experienced chef with a patient nature. An amazing transformation of the potato takes place as the slices become puffed into tasty pillows filled with Huckleberry Mousse. It is best to use two pans of oil while making the souffled potato puffs, due to the temperature differences. A mandolin makes the thin slicing much easier. Though you may end up with a few puffs that won't souffle, I can assure you that when you succeed, the completed dessert is well worth the effort!

Ingredients

• Huckleberry Mousse:
• Potato
• 1 ounce cooked and strained huckleberries
• 1 ounce pasteurized egg yolk
• 2 tbsp sugar
• 1 ounce egg whites, pasteurized
• 4 ounces heavy cream, whipped

Preparation

Step 1

Slice potato lengthwise to 1/8 inch thick and dry thoroughly on paper towels.

Heat oil or fat in small sauce pot to 300 F.

Add potato "chips" to the oil and cook until a small bubble or blister appears and remove from pan, laying on paper towels.

Heat oil to 375 F. Add partially cooked potato slices until they are fully puffed and golden brown. Drain well and make a hole in the end, fill with Huckleberry Mousse.

Huckleberry Mousse: Whip egg yolks and 1 tbsp sugar to full volume. Whip egg whites and remaining sugar to full volume. Fold egg whites into egg yolks. Fold in cooked and strained huckleberries. Fold in whipped cream and pipe into the cooled souffled potato. Sprinkle with powdered sugar and serve.