Garnet Yam Fondant with Sage Foam


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

For the red garnet yam
  • Red garnet yam 175 g, peeled (175% scaling)
  • Water 125 g (125% scaling)
  • Butter 27,5 g, unsalted, clarified (27.5% scaling)
  • Salt 4,5 g (4.5% scaling)
For yam chip
For sage foam
Info box
  • Preparation time
  • Cooking time
  • Recipe category Dessert
  • Recipe yield 4
  • Recipe cuisine International

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.

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.

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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