Sweet potato mousse with cheese cream
4 servings
60 minutes
Sweet potato mousse with cheese cream is a true culinary masterpiece that combines the tenderness of sweet potato, the creamy velvet of feta cream, and the subtle caramel notes of roasted carrots. This recipe was born in an author's kitchen, inspired by the search for balance between lightness and richness of flavors. Sweet potato boiled in a milk mixture turns into silky puree with a hint of sweetness, while feta combined with heavy cream acquires a soft texture and zestiness. The finishing touch is hot carrots sautéed with honey, adding natural sweetness and a delicate caramel crust to the dish. Pine nuts provide a crunchy texture and subtle nutty aroma. The dish is perfect for serving as an elegant appetizer mousse that highlights the richness of flavors and textures.
1
Salt the carrot, drizzle with 50 ml of vegetable oil, wrap it entirely in foil, and bake at 180 degrees for 25-35 minutes.
- Baby carrots: 24 pieces
2
Peel the sweet potato and boil it in a mixture of milk and low-fat cream, mash it in a blender, adding some milk mixture to keep the puree from being too thick. Add sugar and salt to taste.
- Sweet potato: 600 g
- Milk: 500 ml
- Cream 25% fat: 500 ml
3
Blend the cheese with heavy cream in a blender to make a thick cream.
4
Before serving, sauté the carrots in vegetable oil until lightly browned, then add honey and keep on the heat for another minute.
- Baby carrots: 24 pieces
5
Place cold sweet potato mousse on a plate, top with hot carrots, then cheese cream, and sprinkle with lightly toasted pine nuts.
- Sweet potato: 600 g
- Baby carrots: 24 pieces