uk
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.
- Fry the Lamb Weston CrissCuts according to the pack instructions and leave to cool
- 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
- 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
- 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