Oysters with warm Potato & truffle mousse & crispy potatoes

Ingredients:

• Shucked and rinsed oysters ( as many as you need)
• 4 peeled and roughly chopped medium potatoes
• 2 peeled and thinly sliced (like matchsticks medium potatoes
• 2 sliced white onions
• 5 cloves garlic roughly chopped
• 250g butter
• 800ml cream
• 20ml Stonebarn truffle oil
• 1 whole Stonebarm black truffle in truffle juice
• Stonebarn white truffle salt

Method:

• Firstly make your potato mousse by sweating off the onions, garlic in the butter until soft in large bottom pot on a medium heat with no color, when soft add the chopped potatoes and season with salt, add the cream to cover the potatoes and cook until soft, when soft transfer to a blender, blend until really smooth with no lumps, add the truffle oil and adjust the seasoning. Transfer to an Espuma gun and charge with 2 ISI canisters, reserve in warm water bath until needed.
• Make the crips by frying them in a deep fryer at 140deg until golden brown and crispy reserve on paper towel, season with the truffle salt
• To assemble take the oyster out the shell, cook the oyster under a grill with a touch of extra virgin olive oil and truffle salt, when slightly cooked place the oyster back into the shell, cover with the warm potato mousse, add the potato crisps and then lastly finely grate the truffle over the oysters, serve immediately