800 mlpouring cream2 tbsptruffle oilTo taste:sea salt flakes and 30 turns of white pepper mill3large potatoes, preferably King Edwards (200gm each), washed, ends cut off, sliced 1cm thickFor deep-frying:vegetable oilBatter100 gmplain flour100 gmcornflour1¼ tbspbaking powder200 mlsparkling mineral water
For batter, mix dry ingredients together, then make a well and slowly whisk in the mineral water until you have a thick, smooth batter. Cover and set aside.
Preheat oven to 230C. Bring cream to the boil in a large saucepan, stirring occasionally. Take off the heat, then add truffle oil and season to taste with sea salt and white pepper. Line a 26cm x 20cm x 6cm baking tray with baking paper, including the sides, then pour in the cream mixture. Arrange potato slices in the tray in a single layer, then cover with baking paper and foil. Pierce 5 holes in the foil, then bake until just tender but still firm (25-30 minutes; when tested with a skewer the potato should give a bit of resistence). Leave to cool in the liquid (1 hour). Once cool, carefully remove potato from the cream and place on a tray. (Strain the cream mixture and reserve for a rainy day – maybe use the cream to cook and mash potatoes in.)
Heat oil to 160C in a deepfryer. If you’re feeling flush, buy some winter truffles, thinly slice them and place a couple of slices on each potato scallop. Otherwise just dip the potato slices in the batter, shaking off excess, and deep-fry in batches, turning occasionally, until golden (2-3 minutes). Sprinkle with salt and serve straight away.