Wednesday, 18 July 2012

yam charlotte

This is the yam charlotte, featured in the Starcraft 2 themed buffet, as it ought to be. As it was pointed out that the yam flavour was a little faint (a common mistake I make- I taste the components individually and often forget to factor in the plain sponge base), I have upped the yam content. Unlike the usual purple fare, such as yam chiffon and yam cream cake, my yammy offering is actually made from steamed and mashed yams and NOT the nasty artificial store bought yam paste so frequently used. So my yam mousse comes with authentic little lumps of yam that my struggling food processor failed to whiz away. Topping the charlotte is a thin film of coconut jelly. Below is a little piping I did over the charlotte. As I like yam, this one is a winner for me. It makes the cakes for sale bar despite the dubious presentation.

YAM MOUSSE (for 2* 160mm diameter charlotte)
200g simple syrup (1:1)300g yam
4 leaves gelatin375g whipping cream
  • Steam yam till cooked and blitz in food processor to form a sticky paste- if necessary, loosen with a little simple syrup.
  • Heat the simple syrup till just boiling and whisk in bloomed gelatin leaves.
  • Whisk yam paste into simple syrup and allow to cool.
  • Whisk cream up till just before soft peaks (as it needs to be whisked quite vigorously to incorporate it into the yam paste, and don't want the cream to curdle).
  • When the yam paste reaches around 20°C, whisk in a third of the cream until well incorporated.
  • Whisk remaining cream to medium peaks and fold into yam paste; the mousse should be close to its setting temperature.

COCONUT JELLY (for 2* 160mm diameter charlotte)
50g coconut cream50g whipping cream
2 leaves gelatin50g simple syrup (1:1)
  • Heat the simple syrup with a pinch of salt till just boiling and whisk in bloomed gelatin leaves.
  • Whisk in coconut cream and simple syrup and allow to cool to room temperature before pouring over charlotte.

Tis
a sad thing, but I am definitely feeling the limitations of my culinary education. I can make charlottes and entremets, but what about the all-important gateaux? My posts are all starting to look a little plain and repetitive.

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