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Published: 11/14/2013 | 0 Comments Posted
Courtesy of Chef Justin Swain, Rex 1516
+ 2 1/2 cups heavy cream
+ 1/2 cup sweet potatoes, pureed
+ 1/2 teaspoon vanilla extract
+ 1/2 cup sugar
+ 1/3 teaspoon cardamom
+ 1/3 teaspoon nutmeg
+ 1/3 teaspooon cinnamon
+ 3/4 cup milk
+ 1 teaspoon gelatin
Whisk the cream, sweet potato, vanilla, sugar and spices in a large saucepan to combine. Heat until the bubbles form around the edge and remove from heat. Allow to steep for 30 minutes.
In another large saucepan, combine the milk and gelatin. Stir to combine.
Add the sweet potato mixture to the milk mixture and heat again until bubbles form around the edges. Strain the mixture and let it cool for an hour before pouring into four 6-ounce ramekins.
Cover with plastic wrap and refrigerate overnight. To remove, run a warm paring knife around the edges to loosen the pana cotta, invert on plates and serve.
Yield: 4 servings.
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