Ingredients
- Sweet Potato Creme with Cream Cheese Mousse:
- 8-1/4 ea. purple sweet potatoes
- 5 ea. egg yolks
- 4 c. whipping cream
- 2-1/2 c. powdered sugar
- 1-3/4 c. heavy cream
- 1-1/3 c. cream cheese, softened
- 1/2 c. granulated sugar
- 1/2 c. purple sweet potato powder
- Black pepper, coarsely ground to taste
- Ginger, grated to taste
- Lace Nut Tuille Bowl:
- 1/3 c. sugar
- 1/2 c. almond flour
- 1/8 c. all-purpose flour, already sifted
- 4 T. light corn syrup
- 3 T. butter, softened
- Fruit Guacamole:
- 8 ea. gooseberries
- 6 ea. Avocados From Mexico
- 6 ea. strawberries, small dice
- 2 ea. mango, small dice
- 2 ea. kiwi, small dice
- 2 ea. lemon, juiced
- 1 ea. pomegranate, seeded
- 5 T. maple syrup
- 1 t. nutmeg
- 1 t. cinnamon
- 1/4 t. salt
Instructions
- Sweet Potato Creme with Cream Cheese Mousse: Preheat the oven to 400°F. / Cook sweet potatoes in the oven for 35-45 minutes, until fully cooked. Bring oven temperature down to 140°F. / Remove the sweet potato skin and mash until smooth. Spread the mashed sweet potato onto a baking sheet. Dehydrate in the oven for 2 hours. Remove and let cool. / Increase the oven temperature to 325°F. / In a food processor, add the dehydrated sweet potato and grind to a powder. / In a large bowl, using a hand-held electric mixer, whisk the whipping cream, cream cheese and powdered sugar until well combined. / In a medium saucepan, combine the heavy cream, sweet potato powder and half of the granulated sugar and bring to a boil until dissolved. Remove from heat and let cool. / In a small bowl, whisk together the egg yolks and remaining granulated sugar. / Temper the egg mixture with the cream mixture. / Pour the mixture into ramekin. Place ramekin into a deep baking dish with a water bath. Bake for 35 minutes until set. Remove from water bath and let cool. / Once cooled, top with cream cheese mousse and refrigerate. Garnish with ginger and pepper.
- Lace Nut Tuille Bowl: Preheat oven to 350°F. / Using a stand mixer, cream the butter and sugar, then add the corn syrup. / In a bowl, combine the almond flour and all-purpose flour. Slowly add the flour mixture to wet mixture until well incorporated. / Spread 1-ounce portions of the mixture onto a baking sheet, leaving enough space in between. / Bake at 350°F for 5 minutes. Remove from baking sheet while still warm and pliable. Shape into a bowl and let cool.
- Fruit Guacamole: In a large bowl, mash 5 avocados to desired consistency. Dice the remaining avocado. / Fold in the remaining diced avocado, strawberries, mangoes, kiwis, lemon juice, maple syrup, nutmeg, cinnamon and salt until well combined. / Top with pomegranate seeds and gooseberries. / Serve in Lace Nut Tuile Bowl alongside Sweet Potato Créme.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!