Garnet Yam Fondant with Sage Foam

For Red garnet yam

• 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.

For Yam chip

• 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.

For Sage foam

• 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