Yams: 175 g, peeled (175% scaling)
125 g (125% scaling)
Butter: 27,5 g, unsalted, clarified (27.5% scaling)
Salt: 4,5 g (4.5% scaling)
Yams: As needed
Isomalt: 100 g (100% scaling)
Sugar: 100 g (100% scaling)
100 g (100% scaling)
Maple syrup: 40 g (40% scaling)
Oil for frying: As needed
Sage: 40 g (40% scaling)
300 g (300% scaling)
Sugar: 100 g (100% scaling)
Versawhip: 3 g (3% scaling)
Xanthan gum: 0.45 g (0.45% scaling)
An unusual dessert recipe from the book Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet: garnet yam fondant with sage foam
Peel and use ring cutter to cut out tubes measuring 4 cm in diameter and 6 cm in thick from the peeled red garnet yam.
Combine with water, unsalted clarified butter and salt and vacuum seal.
Cook sous vide at 90 °C / 194 °F for 1 h 20 min.
Drain and remove from bag.
Cool or serve immediately.
Slice the yam into 1 mm sheets on mandolin. Punch out disks that are 3 cm in diameter and reserve.
Combine water, sugar, maple syrup and Isomalt and bring to a boil to make syrup.
Blanch yam disks in the syrup for about 15 seconds.
Lay on nonstick tray and dehydrate at 62 °C / 145 °F for 12 h.
Fry sage in 190 °C / 375 °F oil for about 10 seconds.
Drain on absorbent paper towels.
Combine water with fried sage leaves and vacuum seal. Cook sous vide at 90 °C / 194 °F for 30 min.
Strain and cool sage infusion.
Add sugar, Versawhip and Xanthan gum and dissolve into sage infusion.
Whip with electric whisk to form stiff peaks.
Spoon over sweet potatoes and garnish with yam chips.
To know more about the Modernist Cuisine book, read the article
