Milky Potato Mont Blanc. Enjoy the exquisite Mont Blanc with Japanese sweet potato! I bet you'll wonder if this is really sweet potato. How to Make Sweet Potato Mont.
Place the sweet potato cream in a thick pastry bag with a mont blanc nozzle. You can also substitute a small plain nozzle instead. First, cut out a piece of swiss roll about the size of your ramekin. You can have Milky Potato Mont Blanc using 18 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Milky Potato Mont Blanc
- Prepare of Potato Cream.
- Prepare 1 of "Milky Potato Cream".
- Prepare 40 ml of Milk.
- You need of Whip Cream.
- You need 100 ml of Heavy cream.
- It’s 10 grams of Sugar.
- It’s 10 ml of Rum.
- It’s of Syrup.
- Prepare 50 ml of Water.
- You need 10 grams of Sugar.
- Prepare 1 dash of Rum.
- Prepare of Cupcake.
- It’s 2 large of Egg whites.
- You need 60 grams of Sugar.
- It’s 2 large of Egg yolk.
- You need 1 tbsp of Milk.
- It’s 60 grams of Cake flour.
- Prepare 1 tbsp of Vegetable oil.
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Milky Potato Mont Blanc instructions
- Referring to "Milky Potato Cream", make potato cream with 20 grams of sugar and then cool..
- Add 30-40 ml of milk to the potato cream while keeping an eye on the mixture to see when it becomes a consistency that will be easy to squeeze. Put into a pastry bag..
- (Whip Cream) Add sugar to the heavy cream and whip. When it starts to form soft peaks, add the rum and then continue to whip until stiff peaks form. Put into a pastry bag..
- (Syrup) Put the water and sugar into a pot and heat until the sugar melts. Remove from heat and add the rum once it has cooled..
- (Cupcakes) Set foil muffin cups or paper muffin cups in a muffin tray. Dust with flour. Preheat your oven to 170°C..
- Lightly beat the egg whites, put in all of the sugar at once, then beat until sharp peaks form. Add the egg yolk and mix thoroughly..
- Add the milk and mix. Add the flour and fold it in by scooping from the bottom. Once the flour is well-mixed in, add the oil and mix with quick strokes..
- Pour the batter into the muffin cups about halfway. Tap the muffin tin a couple of times to get rid of the air pockets..
- Put the muffin tin into your oven and bake for 17-20 minutes. They're ready when a toothpick inserted in the center comes out clean. Take the cups out of the tin and let cool..
- (Put it all together) Sprinkle some syrup onto the top face of the muffin. Squeeze a little mound of whip cream on top..
- Squeeze some potato cream on top of it all. Add any accents that you like and you are all done. Today I used pumpkin seeds..
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