Name: Sweet potato cake, oak panna cotta, buttermilk sorbet
Yield: Serves 8
Ingredients: ice bath – to hydrate; 45 ml brandy; 15 ml honey; 5 g lemon thyme; 200 g self-raising flour; 5 g baking powder; 2 whole eggs; 200 g brown sugar; 90 g unsalted butter – to make beurre noisette; 90 ml sunflower oil; 210 ml fresh cream; 24 sweet potato crisps – 3 per serving; 300 g sweet potato – finely grated; 3 leaves gelatin; 53 g buttermilk sorbet – 1 × 6.5 g quenelle per serving – shaped using a hot tablespoon; ½ banana – mashed; 210 ml full cream milk; 12 g pistachio powder – 1.5 g per serving; ½ orange – the zest

Preparation info

Serves 8

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

Using vegetables in desserts is not everyone’s cup of tea. I like it as it’s not too sweet and has a lovely savouriness to it.

Ingredients

Sweet potato cake

90 g unsalted butter – to make beurre noisette
90 ml sunflower oil

Dessert

Method

Preheat the oven to 175°C. Line a baking tray with silicon paper. To prepare the beurre noisette for this recipe, place 90 g unsalted butter in a pot over medium heat. Continue to whisk th