[:hk]紫薯蒙布朗【浪漫驚喜】Purple Sweet Potato Mont-blanc[:en]Purple Sweet Potato Mont-blanc[:]

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法式甜品總叫肥丁又愛又恨，愛它精緻優雅，恨它高糖甜膩。傳統的蒙布朗以蛋白霜蛋糕為基座，盤旋幼長的粟子忌廉，流麗的線條縈繞而上，表面撒上白色的糖霜，看起來就像阿爾卑斯山的最高峰 ~ 白朗峰 Mont-blanc 上的積雪一樣。粟子醬手工繁覆而且昂貴，是法式甜品界中的精品。

早前有讀者從美國空運了一箱自家農場出產的有機紫薯贈送肥丁，收到後風乾幾天直接烤來吃，十分香甜。煮咖喱一定很讚，可惜秋天乾燥不是吃咖喱的好季節，如此漂亮的天然紫色，做甜品一定很驚艷。用紫薯製作蒙布朗就簡單得多，紫薯烤過壓泥，配上減糖的鬆酥的蛋白霜基座，入口即化，回味無窮。可能傳統的蛋白霜太甜，亞洲人不太喜歡，傳到日本和台灣後被改為海綿蛋糕。輕柔是蒙布朗的神髓，肥丁還是愛傳統的做法哩 ~

蛋白霜蛋糕： ( 份量：8 個 )

• 蛋白：              60 g ( 2 隻 )
• 海鹽：              適量
• 檸檬汁：          1/4 茶匙
• 白砂糖：           60 g
• 榛子粉：          10 g  ( 家裏沒有剛好沒有，肥丁用杏仁粉代替 )

紫薯泥：

• 紫色甜薯：             400 g
• 糖霜：                    20 g  ( 如紫薯甜度足夠可省略 )
• 淡忌廉：                50 g
• 椰漿：                    50 g ( 不喜歡椰子味可全部改為淡忌廉 )
• 開心果、搸子果仁：適量

做法：

1. 紫薯洗淨，用鍚紙包好，放入 220ºC的焗爐烤 40 分鐘，去皮。隔水蒸也可以，不過烤過的紫薯較甜。( 隔水大火蒸 20 分鐘，去皮，取出紫薯泥 )，加入糖霜、淡忌廉及牛奶拌均，過篩去除粗粒，將幼滑的紫薯泥裝入擠花袋內，備用

2.  在焗盤中舖上烘焙紙，擠花袋放入直徑 0.5 cm 的擠花咀，預熱焗爐至 150ºC

3. 蛋白及海鹽放在大碗中，用打蛋機打至起泡，打至能鈎起軟角時加入檸檬汁，再打一會至幼滑，分兩次加入白砂糖，將蛋白打至有光澤能起尖角，篩入搸子粉，用刮刀輕輕從底部攪拌數次，別太用力導致氣泡碎裂

4. 蛋白霜放入擠花袋中，擠出j直徑約 4  cm 的圓錐體形狀，入爐烤 30 分鐘，直至蛋白霜變硬，如蛋糕表面仍軟但開始變焦 ( 入爐 3 分鐘後頂部已開始變焦了，所以肥丁降溫至 130ºC，只用下層發熱線 )，可將溫度稍降，用竹籤插入蛋白霜中，取出時沒蛋白黏附物，表面緊廷即已烤好，黏烤好的蛋白霜蛋糕移放烤架上放涼

5. 在蛋糕表面從底部以螺旋形的方式擠出線條，盤旋而上，撒上揼碎的開心果和搸子果仁，即可享用

★★★ 吃不完的蒙布朗可用保鮮紙包好，放進雪櫃，不過即做即吃是最美味的唷 ~

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Swirly whirly mont blanc, a popular French dessert, this time purple with sweet potato. The sweet potato are piped on a light and airy meringue base without sponge cake which is different from the traditional one. Homemade meringues are chewy and soft but may not have a crisp texture whilst many commercial meringues add chemical to achieved crisp throughout.

Meringues Base  ( Makes 8 )

• 60 g Egg Whites
• Pinch of Sea Salt
• 1/4 tsp Lemon Juice
• 60 g Caster Sugar
• 10 g Hazenut flour or Almond Flour

Mashed Purple Sweet Potatoes

• 400 g Mashed Purple Sweet Potato
• 20 g Icing Sugar
• 50 g Whipping Cream
• 50 g Coconut Cream

Toppings

• Pistacho, Hazenut

Preparation

1. Wrap sweet potatoes with aluminium foil and baked in oven at 220ºC for 40 minutes. You may also cook the purple sweet potato in the in a steamer for 20 minutes until soft. But i recommend baking.  Peel, and crumble 140 g of the potato into a bowl. Add icing sugar, whipping cream and coconut cream. Mix well. Press the cream mixture through a fine sieve to remove any lumps. Place purple sweet potato in piping bag with multi-opening ( like a “spaghetti” tip) decorating tip attached.

2.  Line baking sheet on a baking tray. Prepared another piping bag with diameter 0.5 cm decorating tip attached. Preheat the oven to 150ºC

3. Place egg white and sea salt into a mixing bowl. Beat egg white until thick and fluffy. Add few drops of lemon juice. Add caster sugar by 2 times until soft peaks, egg whites should stick to the sides of the bowl and not look liquidly. Peaks will form and the tips will curl over. Sift in hazenut flour, fold lightly and mix well.

4. Place meringue in piping bag, pipe the meringue spirally into a cylindrical shape about 4 cm in diameter. Baked in oven for about 30 minutes until meringue cooked. Meringue is easily burn so I lower the oven temperature to 130ºC heat only with the lower line. Test with a toothpick, if nothing stick on toothpick mean it is done. Transfer to a wire rack for cooling down.

5. To serve, place the sweet potato cream in a piping bag with a tip and pipe the cream on top of the meringue. Dusk with icing sugar if you like. Topped with crashed nuts.

Tips

• It was a necessary step as it had to be absolutely smooth without any stringy bits as it had to be piped with a multi-opening nozzle

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