VOX Table is known for its beautifully crafted New-American cuisine and was recently named Austin’s top restaurant of the month by USA Today.  With a dish like this Sweet Potato Bavarian Cream pie, it’s obvious they made the right choice. Executive Pastry Chef Adam Baca delivers an instant hit that is not easily duplicated, however if you complete the recipe it’ll easily become the favorite dessert of the evening.

 

2 cups sweet potato

1 cup milk

1 cup heavy cream

6 sheet gelatin

6 egg yolks

2/3 cup sugar

 

  • Roast sweet potatos near a fire until they are tender
  • Peel away the skin and reserve 2 cups of sweet potato
  • Heat cream and milk until near boil
  • Once at a near boil puree sweet potato with hot cream and milk until thoroughly mixed
  • Stir egg yolks sugar in a bowl
  • Temper milk, cream and sweet potato mixture into egg yolks and sugar
  • Cook mixture over bain marie until el nappe
  • Set 6 sheet gelatin into cold water to bloom
  • Once the gelatin is bloomed add it to the anglaise and whisk until dissolved
  • Strain anglaise through a fine mesh sieve or chinois and let set in preferred serving vessel

VOX Table bavarian creme

by Ben Porter Photography

Toasted Meringue

 

5 egg whites

1 cup sugar

½ tsp Cream of tartar

1 ¼ tsp salt

 

  • in a kitchen aid add 5 eggwhites into bowl with whisk attachment
  • add salt and cream of tartar before whisking
  • stir egg whites on high until they begin to foam
  • once foamy stream in sugar
  • continue to whisk until the egg whites achieve medium peaks

Sweet potato chips

1 sweet potato

  • peel sweet potato then slice it on a mandolin 1/16th inch thick
  • cut into triangles
  • pour boiling water over sweet potato
  • let sit in water for 12 minutes
  • then strain sweet potato from the liquid
  • rest sweet potato on a drying rack for 1 hour
  • Fry sweet potato chips in a 325F fryer until crispy

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