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今天嘗試了的【紫薯蒙布朗】是傳統蒙布朗的變奏版- 傳統的是以蛋白霜做底饀, 外面再圍上栗子蓉; 以我這個就要「紫薯紫到底」, 以新鮮紫薯蓉做餡, 再以紫薯忌廉圍邊作裝飾。
雖然整個主材料都是紫薯, 可做法不同, 吃到還是一個層次分明－ 外面滑, 裏頭實在的紫薯撻～
這個甜品給我一種高貴、優雅的感覺, 可能是它那令人心醉的紫色吧！用料是一貫的是無蛋奶、無麩質, 純素朋友也可以試試啊～
This Purple Sweet Potato Mont Blanc I have been designed for long, and always expecting how glorious and premium they should look like! They are all filled with sweet potato puree and smooth, silky cream all around. Not only from the look you can see the layer in between, but also the taste - you taste HEAVEN. The sweetness is from the sweet potato itself without much sugar added. A great, tasty and healthy dessert from raw. Vegan and Gluten-free.
Preparation time: 1 hour
Cooking time: 30 mins
Ingredient (約6個1.5"撻模份量)
撻底
原粒杏仁 1/2 杯
燕麥片 1杯
椰子油 2 tbsp
楓糖漿 1 tbsp
無糖可可粉 1 tbsp
水 2 tbsp
甜紫薯蓉
紫心蕃薯(小) 3個
糖 2 tbsp, 可因應味道作適量加減
椰子油 2 tbsp
甜紫薯忌廉
紫心蕃薯(小) 3個
椰奶 80ml
Ingredient (Makes 6x 1.5" tart pan)
Tart crust
1/2 cup raw almond
1 cup rolled oats (Use Gluten-Free oats for GF option)
2 tbsp coconut oil
1 tbsp maple syrup
1 tsp cocoa powder
2 tbsp water, to moist the dough
Sweet potato puree
3 small size purple sweet potato
2 tbsp raw sugar (to taste)
2 tbsp coconut oil
Sweet potato cream
3 small size purple sweet potato
80ml coconut milk
Direction
1/ 焗爐預熱至180度
2/ 預備批底 - 將杏仁, 燕麥片, 可可粉一同放於食物處理器中搗碎, 如喜歡有口感可以只磨至粗粒狀
3/ 將磨好的粉狀轉至另一碗內, 加入椰子油, 楓糖漿及食用水, 慢慢攪拌至混合。若材料太乾, 可慢慢加入食水至稍微黏稠狀
4/ 以椰子油掃焗模, 將餡料於撻模內慢慢舖平, 以手指壓實, 盡量令厚度一致; 撻邊可用手指小心地壓出凹凸痕, 出爐時賣相會更好
5/ 撻模入爐焗10-12分鐘至金黃色, 取出後放涼
6/ 預備甜紫薯蓉－將所有紫心蕃薯洗淨, 隔水蒸20-30分鐘。可以筷子或叉拮入蕃薯, 去測試是否全熟
7/ 從鍋中取出蕃薯, 放涼後去皮, 以叉子壓成蕃薯泥
8/ 於一平底鑊中將一半蕃薯泥慢慢加熱至微溫, 加入庶糖, 拌至混合好。離火, 加入椰子油並快部拌勻
9/ 預備甜紫薯忌廉－將剩餘的蕃薯泥及椰奶加到食物處理器中, 打磨至質感變得幼滑, 顏色應該會變得比蕃著蓉更為淺色。將甜紫薯忌廉放入唧袋內, 並配以圓形頭的唧咀
10/ 是時候把紫薯蒙布朗組裝了！以雪糕勺將甜紫薯蓉勺成球狀, 放於批底。小心地把甜紫薯忌廉圍邊, 並完全覆蓋紫薯餡, 封頂。最後可以撒上糖霜作裝飾之用, 置於雪櫃放最少2小時。現在可以一嚐這個層次分明的紫薯蒙布朗了！
Direction
1/ Preheat oven at 180 degree Celcius
2/ Prepare the crust. In a food processor, grind almond and rolled oats into fine powder. Add cocoa powder and pulse
3/ Transfer the almond and oat meal into a bowl, add coconut oil, maple syrup and water, mix and until the stick together as dough. You may adjust amount of water and oil to get the fine dough
4/ Grease the tart pan with oil. Put the dough into the tart pan and use your finger to press firm onto the pan, remove extra dough if any
5/ Bake the crust for 10-12 mins until they turn golden brown. Cool completely on the rack
6/ Prepare the Sweet potato puree. Wash all sweet potato clean and stream for 20 to 30 mins. You may pork a chopstick or fork to test if they are tender
7/ Remove the sweet potato from water. Remove the skin and using a fork to mash them
8/ In a sauté pan, slightly heat half of the sweet potato puree. Add the raw sugar until they combined. Remove from heat and add coconut oil, quickly stir until combined
9/ Prepare Sweet potato cream. In a food processor/ blender, put in the remaining sweet potato puree and coconut milk, blend until they are smooth. It should look slightly lighter in color now. Put the Sweet potato cream into piping bag with round decorating tip.
10/ Now it's time to get it done! Use an ice cream scoop to get a scoop of sweet potato puree onto the tart crust. Carefully pipe the cream around, coat it completely and tip at the top. You may want to swift icing sugar to decorate if needed. Chill in the fridge for 2 hours and ready to serve
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