This dessert is pure joy for me, every bite is a perfect balance of flavors and textures that I absolutely love. The deep richness of the chocolate ganache, the silky smoothness of the sweet potato, and the crisp, caramelized doughnut make it irresistible. I could eat this every day and never get tired of it! The sprinkle of Maldon salt brings out the best in each ingredient, while the ice cream ties everything together beautifully. It’s, without a doubt, one of my favorite creations.
Ingredients
For the ganache:
- 175g dark chocolate 70%
- 55g maple syrup
- 145g double cream
- 30g unsalted butter
- 2g maldon salt
For the sweet potato purèe:
- 1 large sweet potato
- 100ml sugar syrup (50% sugar, 50% water)
for the sweet potato doughnuts:
- 45g sweet potato purèe
- 50ml full-fat milk
- 50g unsalted butter
- 50g plain flour
- 1,5 whole egg
for the peanut butter ice cream:
- 125ml full-fat milk
- 125 double cream
- 125ml condensed milk
- 50g smooth peanut butter
- 20g maple syrup
- 10g bourbon
instructions
for the ganache
- Gently heat the cream and maple syrup over low heat, stirring occasionally to prevent scorching.
- Meanwhile, place the chopped chocolate and butter in a separate bowl.
- Once the cream mixture is hot but not boiling, pour it over the chocolate and let it sit for a moment to allow the chocolate to soften. Then, use a hand blender to blend everything until smooth and fully incorporated. The ganache should be glossy, silky, and perfectly emulsified, without any signs of splitting. put the mixture in a piping bag.
- Using small rectangular silicone moulds, fill each cavity halfway with ganache.
- Place a frozen cylinder of sweet potato purée (prepared in the next step) into the centre of each mould, gently pressing it into the ganache.
- Cover the purée completely with the remaining ganache, ensuring a smooth and even surface.
- Refrigerate for 4 to 5 hours or until fully set.
for the sweet potato purèe
- Roast the potato in the oven at 200°C for 1.5 hours or until it becomes soft and fully cooked.
- Meanwhile, in a saucepan, combine 50g of sugar and 50g of water. Bring the mixture to a boil, stirring until the sugar dissolves completely, then remove it from the heat and let it cool.
- Once the potato is roasted, peel it and discard any dark or blemished parts. Add the peeled potato to the cooled syrup and blend thoroughly until smooth. For an ultra-silky texture, pass the mixture through a chinois or fine-mesh sieve.
- Lay a sheet of cling film on a clean work surface.
- Spoon a thin line of purée along the length of the cling film, ensuring it is evenly distributed.
- Carefully roll the cling film tightly around the purée, shaping it into small cylinders approximately 0.5 cm in diameter. Twist the ends to secure the shape.
- Place the rolled cylinders in the freezer and let them freeze completely before use.
for the sweet potato doughnuts
- In a saucepan, bring the milk and butter to a boil, ensuring the butter is fully melted and incorporated.
- Add the purée and sugar, stirring well to combine.
- Gradually add the plain flour, mixing continuously. Cook the mixture over low heat for about 10 minutes, stirring constantly. Once the dough comes together, remove it from the heat and let it cool completely.
- Once cooled, incorporate the eggs one at a time, mixing thoroughly after each addition until the dough is smooth and elastic.
- Transfer the dough into a piping bag and pipe it into small sphere moulds. Freeze until completely solid.
- Once frozen, remove the spheres from the moulds and fry them at 160°C until they develop a deep golden caramelized exterior.
- While still warm, toss them in caster sugar before serving for a crisp, sweet finish.
for the ice cream
- It’s a simple process: combine all the ingredients in a bowl and blend with a stick blender until smooth.
- Churn the mixture in an ice cream maker until it reaches the desired consistency. Then, transfer it to a container and store it in the freezer until ready to serve.
On a large plate, spread a thin layer of sweet potato purée as a base. Carefully place the ganache pieces on top, ensuring they have been removed from the fridge at least one hour before serving to reach the perfect texture.
Sprinkle a few delicate crystals of Maldon salt over the ganache to enhance the flavours. Add a generous spoonful of ice cream alongside, followed by the warm, caramelized potato doughnut for a delightful contrast of temperatures and textures.