Sweet Potato-Plum Pockets

Ingredients

• 200 g starchy boiling potatoes (cooked the day before)
• 70 g flour
• 1 Tbsp vanilla sugar
• 1 egg
• Salt
• flour (for working)
• 1 Egg white
• 100 g plum jam
• 2 tbsp butter
• 1 tbsp breadcrumbs
• 100 ml dark beer
• 2 yolks
• 2 tbsp sugar
• 1 tsp lemon zest
• pickled plums (for garnish)
• powdered sugar (for dusting)
• fresh mint (for garnish)

Instructions

1. 1.

   Peel the potatoes, grate finely and knead with flour, vanilla sugar, egg, and a pinch of salt into a firm dough. Then roll out on a floured work surface to about 4 mm thickness and cut circles of roughly 6 cm diameter. Brush each circle with egg white and place a spoonful of plum jam in the center. Fold into half-moons and press firmly together. Bring a pot of salted water to a boil and simmer the pockets for about 10 minutes.

2. 2.

   In a pan, foam the butter, add breadcrumbs and toast briefly. Remove the pockets from the water with a slotted spoon, drain well, and toss in the breadcrumb-butter mixture. Meanwhile, warm the beer slightly. Whisk the yolks with sugar in a stainless steel bowl until frothy, then fold in the beer and lemon zest. Whip over a hot water bath until frothy. Arrange the pockets on plates, add some pickled plums, drizzle with the beer foam, dust with powdered sugar, and garnish with mint.