Walnut, Sweet Potato, Coffee, and Plum Wine

Adapted by StarChefs.com
June 2013
Yield: 62 servings


Walnut Tuile
480 grams boiling water
4.4 grams propanol ester b3750
200 grams toasted walnuts
125 grams sugar
125 grams glucose powder
25 grams sweet potato skins
4 grams salt
Plum Wine Sorbet
700 grams water
5 grams xanthan gum
40 grams sugar
100 grams dextrose
3.3 grams citric acid
2 grams salt
660 grams plum wine
Sweet Potato Cheesecake
750 grams sweet potato purée
250 grams cream cheese
200 grams warm milk
200 grams condensed milk
12 eggs, separated
80 grams sugar
4 grams cream of tartar
120 grams cake flour
40 grams corn starch
4 grams salt
1.8 grams ground nutmeg
1.2 grams mace
32 grams lemon juice
Walnut Water
200 grams toasted walnuts
1000 grams water
Walnut Milk
400 grams Walnut water, from above
10 grams ultra sperse m
150 grams brown sugar
150 grams Greek-style yogurt
4 grams salt
Coffee Crumbs
250 grams sugar
250 grams buckwheat flour
150 grams all-purpose flour
110 grams cocoa powder
50 grams decaffeinated coffee grounds
15 grams salt
180 grams butter, melted
To Assemble and Serve
Micro anise hyssop


For the Walnut Tuile:
Pour boiling water into blender. Add propanol, cover, and blend on low speed until combined, about 1 minute. Add walnuts, sugar, glucose, potato skins, and salt and purée. Strain through chinois and chill over ice bath. Cut acetate sheet into 4-inch x 4-inch squares, coat lightly in nonstick spray, wiping of excess. With an offset spatula, thinly spread purée on acetate (about 2½ tablespoons per square). Transfer to dehydrator and dry 8 hours. Peel tuiles from acetate and store in airtight container with desiccant at room temperature.   

For the Plum Wine Sorbet:
In blender, shear xanthan into water. Slowly stream in sugar, dextrose, citric acid, and salt. Blend in plum wine. Strain through chinois. Transfer to ice cream machine and freeze according to manufactures instructions.

For the Sweet Potato Cheesecake:
Heat oven to 300°F. In blender, blend potato purée, cheese, milk, and condensed milk. Transfer potato mixture to bowl and whisk in egg yolks one at a time. In mixer fitted with whisk attachment, whisk egg whites with sugar and cream of tartar to medium peaks. Sacrifice one-quarter meringue into potato mixture. Fold the remaining meringue into potato mixture. Sift together remaining dry ingredients and fold into batter until nearly combined. Add lemon and fold to combine. Bake in desired mold 18 to 25 minutes. Let cool slightly and chill in refrigerator. Cut cheesecake into portions that will fit inside 4inch x 4-inch tuile (the tuiles will be folded around the cheesecake as with a dumpling).

For the Walnut Water:
Soak walnuts in water 8 to 12 hours. Transfer mixture to blender and blend on high until combined. Strain through chinois. Discard walnut pulp.

For the Walnut Milk:
In blender, blend Walnut Water with Ultrasperse on low for 2 minutes. Add remaining ingredients and purée. Chill.

For the Coffee Crumbs:
Heat oven to 350°F. In large bowl, combine sugar, flour, cocoa, coffee and salt. Add melted butter and stir until combined. Spread on sheet pan and bake until crisp, about 10 minutes. Cool completely, transfer to food processor and process to coarse crumb. Store in airtight container.

To Assemble and Serve:
Heat oven to 300°F. Bake Walnut Tuiles on parchment-lined sheet tray, carefully touching edges to check pliability after 2 minutes. When pliable, quickly place cheesecake portion on tuile and wrap as with dumpling. Set wrapped cheesecake in center of serving dish. Arrange Coffee Crumbs around cheesecake along with splashes of Walnut Milk. Finish with shard of Plum Wine Sorbet and garnish with hyssop.