Gastronomixs

Sweet potato and peanut panna cotta

The sweet potato and peanut combination is derived from the African kitchen. Here we serve it as a panna cotta.

Creation by Gijs Kemmeren, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.

Sweet potato and peanut panna cotta

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Ingredients

750

g

sweet potato purée, without any additions

90

g

peanuts (unsalted)

100

ml

water

240

g

cream

3

g

agar agar

1

g

Vegetal

 

 

salt

Preparation method

  • Roast the peanuts in an oven set to 160°C for approximately five minutes. Turn the peanuts every now and again.
  • Place the hot peanuts in a blender with the sweet potato purée and the water and blend until smooth.
  • Add the purée, cream, agar agar, and Vegetal together in a saucepan and cook for two minutes while stirring continuously.
  • Pour into the desired mould and set in the refrigerator for two hours before use.

Serving suggestions

  • As part of an amuse-bouche with peanut powder or grated raw macadamia nuts.
  • As part of a composition with components of nuts, onion, carrot, or sweet pepper.

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