Mix yoghurt, cream, and sugar syrup, then charge in a siphon with two nitro cartridges and chill for two hours.
Shallow fry King Edward potatoes in oil until almost cooked, then drain and press them flat between kitchen paper.
Fry the pressed potatoes again until crisp and light brown, then drain on kitchen paper.
Heat vegetable oil to 180°C in a deep-fat fryer or heavy-bottomed pan.
Deep fry Peruvian potato slices until they become crisps, then sprinkle with sea salt.
Boil 100ml water with sugar, add spices, and simmer until the chutney thickens.
Toss hot potatoes with pomegranate, coriander, and chutney, then plate and garnish with yoghurt foam, crisps, and herbs.