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Sweet potato bite with kaffir lime espuma — image

Sweet potato bite with kaffir lime espuma

Crispy tempura chip with spicy sweet potato puree, furikake, and a fresh kaffir lime espuma. Ideal as a vegetarian catering bite.

Ingredients

Sweet potato
Spicy Tōmasu soy sauce
Ponzu
Yuzusap
Cayenne pepper
Ginger syrup
Gronn Thai oil

1kgWhole yogurt
Cayenne pepper
55gYuzusap
Salt
5gKaffir lime leaves
150gCrème fraîche
150gsushi vinegar
350gCream 35%
30gPro Espuma
200gEgg white

Furikake
Garden cress
Tempura chips wasabi

Preparation

  1. Roast the sweet potatoes on salt for 40 minutes at 160°C. Check if they are cooked.
  2. Remove the sweet potatoes from the skin.
  3. Let them cool completely.
  4. Mash finely with a potato masher.
  5. Season with Thai oil, cayenne pepper, ponzu, yuzu juice, ginger syrup, and spicy Tomasu soy sauce.
  6. Add salt to taste if desired.

  1. Mix the yogurt, sushi vinegar, yuzu juice, kaffir lime leaves, salt, and cayenne pepper in the Thermomix until smooth.
  2. Then add the cream, crème fraîche, pro espuma, and egg white and mix briefly.
  3. Pass through a fine sieve. Fill the kidde siphon with 750 ml of the mixture and aerate with 2 gas cartridges.

  1. Dress the cold, prepared sweet potato puree on a tempura chip.
  2. Sprinkle with a small amount of furikake.
  3. Pipe a nice dollop of kaffir espuma on top and garnish with garden cress.