Goat Cheese and Potato Sponge

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

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

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.

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

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

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

Reserve warm to assemble with the goat cheese mixture.

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

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

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

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).

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.

Plate as desired and enjoy!