Deconstructed Sweet Potato Crème Brulee, Anise Glass, Cinnamon
Chef David Gilbert of Luqa – Dallas, TX
Adapted by
February 2007

Yield: 2 Servings

Deconstructed Sweet Potato Crème Brulee, Anise Glass, Cinnamon of Chef David Gilbert of LuqaIngredients:

    Sweet Potato Cream:
  • 2 sweet potatoes
  • 1 quart heavy cream
  • 1 cinnamon stick
  • 3 pieces of star anise
  • 3 ounces brown sugar
  • Pinch of nutmeg powder

    Fried Sweet Potatoes:
  • 1 sweet potato
  • 1 quart blended oil (25/75 olive oil/canola)

    Anise Glass:
  • 4 ounces granulated sugar
  • 4 ounces water
  • 1 pinch of crème de tartar
  • 1 piece of ground star anise

For the Sweet Potato Cream:
Preheat the oven to 400°F. Roast the sweet potatoes until cooked through, skin and remove pulp. Bring cream, cinnamon stick, 2 star anise, brown sugar, and pinch of nutmeg up to a boil then remove and cover for 20 minutes. Meanwhile, puree the sweet potato mixture in food processor and pass through a fine mesh sieve. Strain cream then add sweet potato mixture. Cool. Very slowly, whip the sweet potato-cream mixture with whisk attachment. Once at medium peak, cut off and store in sealed container until ready to assemble.

For the Fried Sweet Potatoes:
Using a Japanese mandolin with medium teeth attachment, turn the potato. Blanch strings in salted water and chill. Remove from water once cooled. Fry sweet potatoes in oil until firm and turn over for an additional 20 seconds. Remove, place on a paper towel, and season.

For the Anise Glass:
Slowly simmer all ingredients together until sugar reaches soft crack and a light brown color. Remove from heat and place on a silpat. Break unevenly to form two large shards that cover the entire top of the preferred serving vessel.

Wine Pairing:
Royal Tokaji Aszu Essencia 1995


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