Recette
In collaboration with the starred chef Julia Sedefdjian of the restaurant Baieta* in Paris, Trois Rivières offers a range of pairings with three of its aged rums.
Cooking the sweet potatoes and making the chocolate mousse :
Place two foil-wrapped sweet potatoes in a roasting pan.
Bake for 1h30 at 180° in the oven. Put the chocolate and the milk in a bain-marie.
At the same time whip 300 g of cream in a mixer.
Once the chocolate is at 35°, incorporate the whipped cream and set aside in the fridge.
Once the sweet potatoes are cooked, blend them using a food processor.
Making the sweet potato cream :
Place half of the puree in the mixer bowl, add 70 g of cream, 1 vanilla pod, and 1/2 grated tonka bean.
Whip everything until you get a smooth texture.
Pour into a pastry bag.
Old rum and potato caramel :
Make a dry caramel, uncook it with butter and milk.
Add the second half of the sweet potato puree and 4 cl of old rum. Reserve in the fridge with à pipette. .
Chocolate cookie :
Mix the cocoa powder, eggs and flour.
At the same time whip the egg whites.
Mix the two preparations.
Spread on a baking sheet with a silpat and cook for 10 minutes at 170°.
Once the biscuit is cooked and cooled, cut out 4 cm circles using a cookie cutter.
Presentation :
In the bottom of the plate, place 3 discs of biscuit in staggered rows.
Make a quenelle of mousse on each disc.
Place dots of sweet potato cream randomly on the plate.
Cover the dumplings with caramel. Lightly grate tonka bean.
Rhum pairing:
Trois Rivières VSOP Special Reserve, very old agricultural rum 40%, 70 cl, 50 € available at wine merchants.
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH, TO CONSUME WITH MODERATION
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