Walnut, Sweet Potato, Coffee, and Plum Wine
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.