Saturday, July 27, 2013

27 Jul 13 (Sat) - Chilled (Purple) Sweet Potato in Pumpkin Soup

Bought the Japanese pumpkin yesterday and with the leftover purple sweet potato from last week, I finally got to re-create the dish I saw from the newspaper couple of weeks ago. I didn't have any recipe so the whole dish is based entirely on my own estimation. Used about 170g of the pumpkin, cut them into chunks and boiled till tender. Then removed the skin, added 4 teaspoons of castor sugar and mashed them with a fork to create a puree.

After that, took one purple sweet potato that weighed about 120g to boil till tender. Peeled off the skin, cut into small pieces, added 4 teaspoons of castor sugar and mashed with a fork. Prepared a pipping bag with a with a star-tip nozzle. Added milk to the mashed sweet potato to create a smooth consistency that is suitable for piping. Filled the piping bag with the smooth paste and pipe on a serving plate a simple swirl by creating a circle and squeeze out the paste while slowly twisting the wrist clockwise, coming into the centre to finish off. Repeated the piping process with smaller circles till I got a small cone shape. Ok, I got to admit, I don't have good piping skills.

Added milk to the pumpkin puree to make it more watery and then poured it at the base of the sweet potato. The setup looked nice because of the contrast in color. Taste-wise, the chilled pumpkin soup was actually quite refreshing and complimented the rather filling sweet potato.

Some things to note:
  • Make sure the mashed sweet potato is completely mashed with no small bits left. Using a food processor or a blender will be good. This is because those small bits will block the opening of the nozzle and making it impossible to pipe properly.
  • Using a blender to blend the milk and the pumpkin puree will give a smoother consistency

After all the hard work, went on to cook my favourite beef noodle as a reward (lunch) to myself. Lol.

No comments: