Recipes from a Chef, French Cuis

Fabrice Giraud's Suggestion
Sweet Potato Roll with Crystalized Pineapple

Serving Size: 4

Roll:
Sweet potatoes	700	g
Sugar	375	g
Water	1,5	l
Vanilla cloves	2	pces
Fresh Ginger	30	g
Whipping Cream	100	g
gelatin	7,5	pces
Pineapples:
Pineapple	500	g
Sugar	250	g
Water	250	cl
Vanilla ice cream:
Milk	20	cl
Sugar	20	g
Trimoline	20	g
Stabilizer	1	g
Vanilla cloves	1/2	pce
Crisps:
Sweet potatoes	75	g
Sugar	100	g
Water	10	cl

Preparation:

Pineapples:
- Cut pineapple in bite size pieces.
- Boil water and sugar.
- Add pineapple pieces and let it cook in gently boil until slightly translucent.
- Let it cool and put in the fridge for at least 24 hours.

The Roll:
- Boil water, sugar and vanilla with peeled and chopped ginger.
- Peel sweet potatoes, cut in about 4 cm pieces and put into syrup.
- Cover and simmer until fully cooked.
- Remove ginger and vanilla cloves. Drain potatoes and set syrup aside.
- Soften gelatin in iced water.
- Mix potatoes with a bit of syrup for a sligthly liquid mixture. Take 350 g of this preparation and put on heat. Drain half the gelatin and whip into cooking mixture.
- Spread the mixture on an oven plate (about 2mm thick) and put in the fridge.

- Drain the remaining gelatin. Heat a small part of the remaing mixture and mix gelatin. Add the rest of the mixture, whip vigorously and add whipping cream.
- Take the chilled spreaded mixture out of the fridge, spread the cream on it (1 cm thick).
- Roll together and put again in the fridge. When ready to serve, cut in 4 cm wide slices.

The ice cream:
- Boil milk with vanilla cloves and trimoline. Mix sugar and stabilizer together, and pour in the boiling hot milk while whipping continuously.
- Stir until it starts boiling again and cool on ice.
- Put through conical strainer and put in ice cream churn.

Potatoe chips:
- Cut in very thin slices, cook in syrup and dry in oven for about 45 minutes at 120°C.

Our Wine Expert's suggestion:

- Chateau Guiraud, Sauternes

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