Begin by making the lime gel. Place all the ingredients into a pan, whisk and bring to the boil. Pour into a container and place into the fridge to chill. Once set, blend into a pureé, pass through a sieve and store in a squeezy bottle.

For the sour cream and chive foam, make a chive oil by blitzing the oil and chives together in a blender until well combined. Pass through a fine sieve into a bowl.

Pour 50g of the oil back into the blender and add the ProEspuma, sour cream and lime juice. Blend together and pass through a fine sieve once again, then transfer into an espuma gun. Charge once, shake well and set aside.

For the pomme soufflé, preheat a deep fat fryer to 190°C.

Mix the egg whites and cornflour together to make a paste, then peel and slice the potatoes on a mandoline or meat slicer on a three-quarter setting. Lay the slices between cloths to dry them out. Once dry, brush each slice with the paste and lay one slice of potato on top of another to create a double thickness, with the paste sandwiched between the two layers. Cut each double layer with a 5cm ring cutter to create 20 circles in total.

Place the discs onto parchment paper and dry under a heat lamp or in a very low oven for 20-25 minutes, or until the edges become dry.

Fry the discs in the oil for roughly 20 seconds, then flip over and cook for another 20 seconds until golden brown and puffed up. Set aside on kitchen paper and season with fine salt.

To serve, pierce the bottom of each pomme soufflé using the fine needle of the espuma gun and fill with the foam. Pipe a dot of lime gel over the hole then sprinkle the top of each soufflé with chives and dust with malt vinegar powder.