Chocolate Cheesecake Waffle Fries

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Ingredients

  • 5-6 pieces Lamb Weston Sweet Potato CrissCuts per portion
  • 200g Each of white and dark chocolate drops
  • 50ml Cream
  • 200g Cream cheese
  • 50ml Sour cream
  • 45g Icing sugar
  • 1 Egg yolk
  • 1 Vanilla pod, halved and seeds scraped
  • 1 Lemon, zest and juice
  • Pinch of salt
  • Handful of pistachios, chopped
  • 1kg Physalis

Preparation

Sweet dreams are made of… Sweet Potato CrissCuts and chocolate!  Lattice cut from whole potatoes, these classics have an improved cut and smoother batter spread.

  1. Fry the Lamb Weston CrissCuts according to the pack instructions and leave to cool
  2. Melt both the chocolate drops separately and brush each CrissCut with white chocolate on one side and dark chocolate on the other.  Leave to set
  3. Mix together the cream, cream cheese, sour cream, icing sugar and egg yolk until smooth.  Stir in the vanilla seeds, lemon zest, some of the juice and a pinch of salt.  Chill for 2 hours
  4. When ready to serve, pour into an iSi whipper through a fine sieve.  Screw on 1 iSi charger and shake 15-20 times.  Arrange the CrissCuts on a plate, top with the cheesecake foam, sprinkle with the chopped pistachios and garnish with the physalis