Gastronomixs

Sweet potato and cardamom sorbet

A rich and intense sorbet with a hint of cardamom.

Creation by Bas van Kranen, Bord’Eau*, Amsterdam, the Netherlands.

Sweet potato and cardamom sorbet

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Ingredients

300

g

baked sweet potato purée

800

g

water

50

g

lime juice

20

g

ProSorbet (or 1 gelatin leaf)

3

 

cardamom pods, crushed and roasted

Preparation method

  • Bring all the ingredients to the boil.
  • Strain the mixture and set aside to cool.
  • Churn into ice cream in a sorbetière, or process in a Frix Air or Pacojet.

Serving suggestions

  • As part of a dessert with components of mascarpone and roasted peach.
  • As part of a dessert with coconut and mango.
  • As part of a cheese dish with blue cheese and figs.

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