Sweet potato, strawberry and tarragon ice cream

Ingredients

• 100g strawberries

For the ice cream

• 1 sweet potato of 200 g
• 2 egg yolks
• 25 g of sugar
• 50 cl of whole milk

For the tarragon mousse

• 2 bunches of tarragon
• 2 egg yolks
• 40 g of sugar
• 10 g cornstarch
• 25 cl of liquid cream
• 10 g of flour

For the sesame tuile

• 20 g of sugar
• 1 teaspoon(s) of cocoa powder
• 40 g t45 flour
• 15 g melted butter
• 1 tablespoon(s) orange juice
• 1 tablespoon(s) of sesame

Preparation

1. Prepare the ice cream the day before. Wrap the sweet potato in aluminum foil and put it in the oven preheated to 180°/th for 45 to 50 minutes. 6. Peel it and crush the flesh. In a bowl, whisk the sugar and egg yolks until the mixture becomes foamy. Heat the milk before pouring it over the egg mixture.

2. Return everything to the saucepan and heat gently until the mixture thickens. Remove from the heat, add the sweet potato flesh and mix thoroughly. Pour everything into a mold and put it in the freezer overnight.

3. Prepare the sesame tuile: mix all the ingredients except the sesame, spread this dough well on a sheet of baking paper and sprinkle with sesame. Bake for 15 minutes at 180°/th. 6.

4. Prepare the tarragon mousse: clean the tarragon bouquets, rinse them, then peel them. Scald the leaves for 2 minutes, before cooling them in iced water.

5. Drain and reserve. Whisk the egg yolks with the sugar, flour and cornstarch. Heat the cream, pour it over the egg mixture, then return everything to the saucepan and let it thicken a little over low heat. Add the tarragon, mix well, filter and set aside to cool.

6. The same day, whip the tarragon cream into whipped cream. Break the sesame tuile into pieces. Rinse, hull and slice the strawberries.

7. On each plate, place 1 small quenelle of sweet potato ice cream. Add a few strawberry wedges, a little tarragon mousse and sesame tuile.