Sorry, you need to enable JavaScript to visit this website.

Garnet Yam Fondant with Sage Foam

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Challenging
Total Time
14H 0MIN
Cuisine

Ingredients

Yams: 175 g, peeled (175% scaling)

125 g (125% scaling)

Butter: 27,5 g, unsalted, clarified (27.5% scaling)

Salt: 4,5 g (4.5% scaling)

Yams: As needed

Isomalt: 100 g (100% scaling)

Sugar: 100 g (100% scaling)

100 g (100% scaling)

Maple syrup: 40 g (40% scaling)

Oil for frying: As needed

Sage: 40 g (40% scaling)

300 g (300% scaling)

Sugar: 100 g (100% scaling)

Versawhip: 3 g (3% scaling)

Xanthan gum: 0.45 g (0.45% scaling)

An unusual dessert recipe from the book Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet: garnet yam fondant with sage foam

Method
01.
For Red garnet yam

Peel and use ring cut­ter to cut out tubes mea­sur­ing 4 cm in diam­e­ter and 6 cm in thick from the peeled red garnet yam.

Combine with water, unsalted clarified butter and salt and vac­uum seal.

Cook sous vide at 90 °C / 194 °F for 1 h 20 min.

Drain and remove from bag.

Cool or serve immediately.

02.
For Yam chip

Slice the yam into 1 mm sheets on man­dolin. Punch out disks that are 3 cm in diam­e­ter and reserve.

Combine water, sugar, maple syrup and Isomalt and bring to a boil to make syrup.

Blanch yam disks in the syrup for about 15 seconds.

Lay on non­stick tray and dehy­drate at 62 °C / 145 °F for 12 h.

03.

Fry sage in 190 °C / 375 °F oil for about 10 seconds.

Drain on absorbent paper towels.

Combine water with fried sage leaves and vac­uum seal. Cook sous vide at 90 °C / 194 °F for 30 min.

Strain and cool sage infusion.

Add sugar, Versawhip and Xanthan gum and dis­solve into sage infusion.

Whip with elec­tric whisk to form stiff peaks.

Spoon over sweet pota­toes and gar­nish with yam chips.

 


To know more about the Modernist Cuisine book, read the article

Join the community
Badge
Join us for unlimited access to the very best of Fine Dining Lovers