Gastronomixs

Sweet potato and cardamom sorbet with crispy sweet potato skin, mango, and coconut

Sweet potato pairs perfectly with exotic flavours such as coconut and mango. This is also the starting point for the composition. The sorbet is made from baked sweet potato and the skin has been used to make a crispy garnish. We opted for coconut panna cotta and mango foam, but you can experiment with other components of the ingredients used.

Sweet potato and cardamom sorbet with crispy sweet potato skin, mango, and coconut

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Ingredients

300

g

baked sweet potato puree

800

g

water

50

g

lime juice

20

g

ProSorbet (or 1 gelatin leaf)

3

 

cardamom pods, crushed and roasted

10

 

sweet potatoes

As needed:

 

icing sugar

400

g

mango coulis

100

g

sugar water (1:1)

10

g

gelatin leaves

300

g

coconut cream

50

g

sugar

4

 

gelatin leaves

300

g

whipping cream

 

 

different types of edible flowers

 

 

dragon fruit, sliced and cut into circles.

Preparation method: sweet potato and cardamom sorbet
  • 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.
Preparation method: crispy baked sweet potato skin
  • Steam the sweet potatoes in a steamer at 130°C and steam at 50% for 20 minutes.
  • Remove the skin and use the cooked sweet potato for the sorbet.
  • Dry the skin for several hours in an oven or drying cabinet at 70°C.
  • Deep fry quickly in peanut oil at 180°C until it starts to puff up.
  • Drain on paper towels.
  • Immediately dust with icing sugar.
Preparation method: mango foam
  • Soak the gelatin leaves in cold water. Heat some of the mango coulis and dissolve the gelatin in it.
  • Stir in the remaining mango coulis and the sugar water and pour into a siphon with a one-half litre capacity.
  • Aerate with one charger and leave to cool for at least two hours in the refrigerator.
Preparation method: coconut panna cotta
  • Heat the coconut cream and sugar and reduce by half.
  • Soak the gelatin in cold water.
  • Dissolve the gelatin in the warm coconut mixture and set aside to cool.
  • Beat the cream, but stop before peaks start to form. Fold the cream into the cooled down mixture.
  • Pour the mixture into a mould and allow to set in the refrigerator.
Finishing & presentation
  • Place the turned out panna cottas onto the dragon fruit circles.
  • Finish with a quenelle of sorbet and mango foam.
  • Garnish with edible flowers and the crispy skins.

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