Garnet Yam Fondant with Sage Foam

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

March 30, 2012

Cuisine

Dietary Consideration

serves for

4

total time

1 HR 20 MIN

ingredients

175 g, peeled (175% scaling)
125 g (125% scaling)
27,5 g, unsalted, clarified (27.5% scaling)
4,5 g (4.5% scaling)
As needed
100 g (100% scaling)
100 g (100% scaling)
100 g (100% scaling)
40 g (40% scaling)
As needed
40 g (40% scaling)
300 g (300% scaling)
100 g (100% scaling)
3 g (3% scaling)
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