Almond Cream with Sweet Potatoes

Ingredients

• 500 g Sweet potatoes
• 3 tbsp honey
• 1 tbsp Lemon Juice
• Salt
• 4 molds (7 cm height and 8 cm diameter)
• 75 g raw peanuts (with skin, no shell)
• 75 g sweet almond kernels (with skin, no shell)
• 4 cocktail cherries
• 10 tbsp cornstarch
• 100 g sugar
• 2 tbsp cocoa powder
• 3 half peaches from a can

Instructions

1. 1.

   Wash, peel, and cut sweet potatoes into pieces about 5 cm long, 2 cm wide, and 1 cm thick. Bring about 500 ml water to a boil in a pot. Add the sweet potatoes and simmer covered over medium heat for about 5 minutes; then drain the water.

2. 2.

   Add 200 ml fresh water, honey, lemon juice, and a pinch of salt. Simmer covered on low heat for about 15 minutes until almost all liquid has evaporated. Remove the sweet potatoes from the pot and place them in bowls. Before serving, pour any remaining liquid over the sweet potatoes.

3. 3.

   Soak peanuts and almonds in warm water for about 20 minutes, then remove and peel off the skins. Blend them in a mixer until a paste forms, gradually adding 250 ml water. Strain the mixture through a sieve and discard the coarse almond and peanut pieces.

4. 4.

   Place one cocktail cherry into each mold. Whisk cornstarch with 10 tbsp water. Bring the peanut‑almond paste to a boil in a pot, then reduce heat to low. Add sugar and stir in the whisked cornstarch. Cook on low while stirring for about 5 minutes. Fill each mold halfway with the mixture.

5. 5.

   Mix the remaining paste with cocoa powder, stir well, and fill the molds. Cover and refrigerate for 2–3 hours.

6. 6.

   Remove the chocolate cream from the fridge, pour onto four small plates. Slice peaches thinly and arrange around the cream. Drizzle each plate with 2 tbsp peach juice from a can and serve.