1 – To make the crisps, blitz the Parmesan in a food processor until it forms a powder. Add the oil, egg white and flour and mix again until it forms a smooth dough

- 150g of Parmesan

- 10g of olive oil

- 75g of egg white

- 25g of plain flour

2 – Spread the dough out thinly on a non-stick baking tray or silicone mat with a palette knife. Use a fork to create long lines through the dough so it is split into long thin strips. Transfer to the fridge to chill for 30minutes

3 – Meanwhile, make the mousse. Add the potatoes to a pan of water and bring to the boil, cooking for 10-15minutes until tender when pierced with a knife. Strain through a colander and shake well to drain

- 150g of peeled potato

4- Place the potatoes in a food processor along with the grated Parmesan and cream. Blitz for a few seconds on a high speed until smooth with a béchamel-like consistency – if too thick, add a little water and blitz again

- 100g of cream

- 100g of grated Parmesan

5 – Season the mixture with a little freshly grated nutmeg and salt, then add to a siphon bottle with one gas charge. Keep warm until ready to serve

- Salt

- Freshly grated nutmeg, plus extra to serve

6 – Preheat the oven to 180˚C/gas mark 5

7 – Once the dough has firmed up in the fridge, cook for 14minutes or until crisp and lightly golden. Allow to cool on the tray, then separate out into individual crisps

8 – To serve, siphon the mousse into egg cups or small ramekins and garnish with fresh basil leaves, a little grated nutmeg and the crackers