Sweet Potato Espuma

Ingredients for a 1 Pint Dispenser:

140 g Sweet potatoes
280 ml Cream
80 ml Potato water
1 g Salt
1 g Pepper
0.5 g Nutmeg

Preparation:

Cook the sweet potatoes in salted water until soft (approx. 20 minutes), peel and mash with a potato masher. Heat the cream and mix the puree with the heated cream and the potato water. Season with salt, pepper and nutmeg. Pass through the iSi funnel & sieve directly into the dispenser, screw on 1 N20 cream charger and shake vigorously. Keep the dispenser warm at max. 165 °F in a bain-marie or in a water bath.

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