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Sweet Potato with Black Bean [dyab-la] Puree
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QimiQ
Benefits
100% natural, contains no preservatives, additives or emulsifiers
Deep freeze stable
15
easy
Ingredients for 1 recipe
Sweet Potato Cream
For the bean puree
180 g
QimiQ Cream Base
729 g
Black beans [Dyab-la]
5 g
Sugar
3 g
Sea salt
1 g
Cinnamon
2 g
Cardamom
6 g
Ginger root,
finely diced
80 g
Pineapple,
finely diced
3 g
Starch Novation 4600
Method
1.
For the puree, soak the beans over night. Cook in approx. 2.5 litres of water until soft.
2.
Blend two thirds of the warm beans, add the QimiQ Sauce Base and mix well.
3.
Season with the sugar, salt, cinnamon, cardamon and ginger. Add the coconut flakes, pineapple and remaining beans and mix well.
4.
Sprinkle the starch over the mixture and mix well.
5.
Pour into the required mould, allow to cool and cut to size.
6.
Assemble and garnish withdeep fried diced potato, black beans and cress.