Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sweet potato mont blanc. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sweet Potato Mont Blanc is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Sweet Potato Mont Blanc is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have sweet potato mont blanc using 26 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Sweet Potato Mont Blanc:
- Take For the sponge cake:
- Get 90 grams Cake flour (Sifted at least twice)
- Make ready 3 Egg (room temperature)
- Make ready 90 grams Sugar
- Make ready 30 grams Butter
- Take 1 tbsp Milk
- Get Sweet potato cream:
- Take 300 grams, after peeling the skin thickly Sweet potato
- Prepare 40 grams ★Sugar
- Make ready 25 grams ★Butter
- Prepare 100 ml Milk
- Take 1 Egg yolk
- Take 130 ml Heavy cream
- Prepare 1 dash Vanilla extract
- Get Sweet potato paste:
- Prepare 200 grams, after peeling the skin thickly Sweet potato
- Take 80 ml Milk
- Get 3 tbsp ☆Sugar
- Prepare 10 grams ☆Butter
- Make ready 3 tsp Unsweetened cocoa powder (You can leave this out)
- Make ready Chantilly Cream:
- Get 200 ml Heavy cream
- Make ready 1 1/2 tbsp Sugar
- Get 1 dash Vanilla extract
- Prepare Toppings:
- Prepare 1 Topping of your preference
Instructions to make Sweet Potato Mont Blanc:
- Bake the sponge cake. While the cake is still warm, remove from the cake tin and place it upside down in a plastic bag. This is to make it moist with the steam that develops. Still in the bag, place in the freezer to freeze.
- When the sponge hardens, cut it into about 1 cm pieces. Cut out circles with a circular mold (use a shape of about 4~5 cm in diameter). Cover with plastic wrap and refrigerate.
- Remove the skin of the sweet potato. For the cream and the paste you should have a total of 500 g prepared. It's easiest to use two pots and add 200 g and 300 g consecutively.
- Submerge in water and remove any scum. This will involve changing the water a few times. I change the water between giving the baby milk.
- Boil the sweet potato. The 200 g portion will boil quicker so make sure they are both sufficiently soft before placing in a colander and removing any liquid. Using a blender or the like to create a smooth paste.
- Add the ☆ ingredients to Step 5 and when smooth, return to the pot. Add milk in small increments while heating. Prevent from scorching by stirring continuously with a spatula.
- Place the softened, boiled potato to make the cream in a colander and, as in Step 5, blend to a paste. Add the ★ ingredients and return to the pot after mixing.
- Add a little of the designated milk to Step 7 and mix, then heat. Add the remaining milk and, taking care not to scorch the mixture, keep mixing until thoroughly heated.
- Add sugar and vanilla extract to chilled cream and whip until stiff. Be careful not to over-whip, as the cream will form a lumpy, unpleasant texture.
- On a cutting board or the like, lay out the cake from Step 2 and in the center of each, spread out a dollop of the paste. Add Step 9 to a piping bag and squeeze around the paste. The photo here shows the dome in progress.
- Adjust the firmness of the sweet potato cream with cream. The photo shows 130 ml. (It was possibly a little too soft…)
- Swirl the sweet potato cream twice around the edge of Step 10's sponge and then pipe the cream into the shape of your choice. If the center of the mound is higher, it'll look cuter.
- After letting them firm in the freezer for a little, place the cakes into paper cups or the like. Decorate with your choice of topping and you're done. This is topped with sweetened boiled sweet potato and mint.
- I decorated the tops with powdered sugar.
- A cross-section looks like this.
- This is a dome-shaped sweet potato Mont Blanc using a 16 cm diameter sponge cake.
So that’s going to wrap it up for this special food sweet potato mont blanc recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
