Garnet Yam Fondant with Sage Foam

Garnet Yam Fondant with Sage Foam

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

31 March, 2012
Average: 1.5 (20 votes)

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 20 MIN

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)

Preparation

Step 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.

Step 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.

Step 03

For Sage foam

  • 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

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