Potato Pavé Canapés

Line the loaf mould with parchment paper on all sides.

In a pot, combine brown butter, smoked garlic, thyme, rosemary, sage, bay leaf, and Debic Cooking Cream.

Cook over the lowest heat for 30 minutes, stirring occasionally.

Strain the cream, pressing the aromatics until almost dry to extract maximum flavour.

Whisk the egg yolks into the infused cream to create the crème royale.

Using a mandolin, slice the potato into thin, even slices.

Layer the potato slices in the mould, brushing each layer with crème royale.

Cover the mould with aluminium foil and bake at 160°C (fan ventilated) for 1 hour.

Cool and refrigerate overnight.

Cut the chilled pavé into 3 x 3 cm cubes.

Roast in the oven at 220°C for about 10 minutes, or until golden brown.

In a mixing bowl, combine all ingredients and mix until homogeneous. Transfer the light cheese cream into a piping bag fitted with a round nozzle.

Place canola oil in a jug and store in the freezer to about -10°C.

Combine balsamic, water, honey, and soy sauce in a sauce pot.

Gradually whisk in the agar-agar powder.

Bring to a boil for 30 seconds.

Cool the mixture to 60°C.

Using a squeeze bottle, drip the hot solution into the cold oil.

Droplets will instantly gel into caviar-like spheres as they sink.

Strain pearls through a fine sieve.