Fruit Guacamole with Sweet Potato Cremé

Directions

  1. Steam sweet potatoes for 35-45. Remove Skin. Mash the flesh. Spread onto baking tray. Dehydrate at 140°F for 2 hours. Using a food processor, grind it into a powder form. Store in airtight container until further use.
  2. Whisk whipping cream, cream cheese, and powder sugar until fully incorporated.
  3. Bring heavy cream, sweet potato powder, and half of the sugar to a boil. Set aside to cool. Whisk the other half of the sugar with egg yolks. Temper the yolk mixture with the cream mixture.
  4. Pour into respective bowls. Bake in a water-bath at 325°F for 35 minutes or until set. Remove from heat and add cream cheese mousse. Refrigerate until serving. Garnish with grated ginger and black pepper mignonette.
  5. Lace Nut Tuile Bowl
  6. Cream butter and sugar. Add light corn syrup. Mix. Add almond flour and all-purpose flour until well incorporated. Spread 1 oz. portions onto baking sheet.
  7. Bake at 350°F for 5 minutes. Shape into bowl and let it cool.
  8. Fruit Guacamole
  9. Prep all fruits. Leave pomegranate seeds and gooseberry aside for garnishing.
  10. Combine with maple syrup, nutmeg, cinnamon, and salt until well combined. Refrigerate.
  11. Place the guacamole in the lace nut tuile bowl. Garnish with gooseberry and pomegranate seeds. Serve with a sweet potato creme with cream cheese mousse. Garnish with grate ginger and black pepper mignonette.
back to all recipes

Recommended Recipes

No Reviews

GET TONS OF GREAT RECIPES ON OUR PINTEREST PAGE
GET TONS OF GREAT RECIPES ON OUR PINTEREST PAGE
GET TONS OF GREAT RECIPES ON OUR PINTEREST PAGE
GET TONS OF GREAT RECIPES ON OUR PINTEREST PAGE