Ingredients (serves 6)
400ml fresh cream (35% fat)
200g purple sweet potato
80g granulated sugar
3 gelatin sheets (6g)
1 vanilla pod
1 pinch of salt
Edible flowers for garnish (pansies)
50ml cold water for the gelatin
Detailed Method
Potato Preparation (20 minutes)
Peel and dice the sweet potato.
Steam for 15-20 minutes until very soft.
Blend until smooth.
Sieve to remove any fibers.
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