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Mont Blanc (Sweet Potato Mont Blanc) | Yuu Sweets Researcher's recipe transcription

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Yu Sweets Researcher

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Ingredients

sweet potato : 300g
Fresh cream (for whipped cream) : 50g
Fresh cream (for sweet potato cream) : 50~100g
milk : 50g
Sugar (for sweet potato cream) : 20~30g
sugar (for whipped cream) : 5g
Castella : Appropriate amount
ラムエッセンス : 適量

Time required

15minutes

Procedure

1) Make sweet potato cream 02:06
Place sweet potatoes in a bowl and mash with a masher.
Add sugar (for sweet potato cream) to a bowl and mix.
Add milk in several portions to the bowl.
Add the fresh cream (for the sweet potato cream) to the bowl in several portions.
2) Strain the sweet potato cream 03:41
Place a storage bag in a small bowl and place two colanders over it.
Pour rum essence onto the dough from step 1.
Filter the dough from step 1.
Close the storage bag containing the dough from step 1.
Place the dough from step 1 to the edge of the storage bag.
Chill in the refrigerator.
3) ホイップクリームをつくる 05:06
ボウルに生クリームを入れ泡立てる。
ボウルに砂糖(ホイップクリーム用)を一つまみ加え30秒程混ぜる。
ボウルに残りの砂糖(ホイップクリーム用)の半分を加え7分立てまで混ぜる。
ボウルに残りの砂糖(ホイップクリーム用)を加え混ぜる。
4) 盛り付ける 06:21
Pour the castella into the bottom of the Tupperware.
Top with whipped cream from Step 3.
Squeeze the sweet potato cream from Step 2 using a squeezer.
Complete with sliced sweet potatoes (not listed).

Point

・If you want it to be smooth, mash it with a food processor or blender instead of using a masher.
・Prepare 300g of sweet potato cooked in a rice cooker with the skin peeled off.
・Change the amount of sugar (20g to 30g) depending on the sweetness of the sweet potato.
・When closing the storage bag containing the dough from step 2, be sure to prevent air from entering.
- Discard the fibers that remain after filtering the dough.
・The time required does not include the time to cool the sweet potato cream.