Potato mousse, roasted pineapple and maple pecans
Potato Mousse with Roasted Pineapple and Maple Pecans is an incredibly fun dessert, made with literally just a few ingredients, easy to prepare, and incredibly delicious! This sweet spot embodies comfort food at the level of a Michelin-starred restaurant.
Ingredients · Servings For 4 people
- 50 g potatoes
- 62 g caster sugar
- 1 vanilla pod
- 500 ml whipping cream
- 100 g egg yolk
- 500 g pineapple
- 50 g caster sugar
- 22 g yuzu
- 1 vanilla pod
- 200 g maple syrup
- 50 g of water
- 20 g corn syrup
- 100 g pecan nuts
Method · 2 h 10 min
- Cut the potatoes into small cubes and fry them slowly in melted butter until golden brown. Add half the sugar, vanilla seeds and pod, pour in the cream, salt and cook briefly.
- Remove the vanilla pod and blend the mixture, adding salt. Return to the pot and bring to the boil, keeping it below boiling point.
- Beat the egg yolks with the remaining half of the sugar until the sugar dissolves. Pour the hot cream into the egg yolk mixture, stirring constantly. If you have a whipping cream bottle, pour the mixture into it. Otherwise, let the mixture cool and gently whisk until the consistency of yogurt before serving.
- Mix the pineapple, sugar, yuzu and vanilla bean seeds, spread into a small baking dish and bake for about an hour at 160°C. Stir every 15 minutes.
- Place all the ingredients for the nuts in a saucepan and simmer for about 20 minutes. Then pour onto a baking tray lined with baking paper and bake in a preheated oven at 160°C until crispy, about 20 minutes. Stir every 6 minutes.
- Serve the pineapple on a dessert plate or in a bowl, top it with potato mousse and garnish with pecans. SOMETHING EXTRA Citrus yuzu is a hit in pastry shops, you can use not only the juice (you can buy it in pastry shops) but also Yuzu Tea (yuzu.cz). In that case, however, reduce the sugar.