Recipe Sweet potato mousse with cream cheese sorbet

To prepare this dish

Ingredient list

Sweet potato purée and curry

400 g sweet potato
100 g sugar
50 g glucose
400 g water
20 g curry

Cream cheese sorbet

150 g water
100 g sugar
400 g Original american cream cheese 34% fat
100 g Excellence whipping cream 35% fat

Syrup

150 g sugar
150 g water

Sweet potato crisps

1 sweet potato

Sesame-flavoured salad

200 g micro salad
150 g syrup
50 g sesame oil

Elle & Vire products used

Original american cream cheese 34% fat

Excellence whipping cream 35% fat

The recipe,
step by step

1. 1

   Sweet potato purée and curry

   Cook the sweet potatoes with sugar, glucose, water, and curry powder. Strain the potatoes, mash them and pour the resulting purée through a strainer. Leave to cool and add the Sabayon. Put in a siphon with one or two gas cartridges. Refrigerate for 2-3 hr.

2. 2

   Cream cheese sorbet

   Bring water and sugar to the boil. Add softened cream cheese as well as the cream. Blend or process (Paco-Jet).

3. 3

   Syrup

   Boil together water and sugar.

4. 4

   Sweet potato crisps

   Finely slice sweet potatoes and leave to soak in syrup. Place the slices between two sheets of Silpat (non-stick baking liners) and dry in the oven at 120°C for 2 hr.

5. 5

   Sesame-flavoured salad

   Make a sauce with sesame oil and the rest of the syrup. Mix with the micro salad.

6. 6

   Assembly and decoration

   Using a siphon, garnish the plate with sweet potato mousse (espuma). Place the seasoned salad in a spoon, top with a dollop of cream cheese sorbet. Garnish mousse with sweetened potato crisps. Serve with mango coulis.*

   *150 g mango coulis

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