Mushroom Charlotte

Name: Mushroom Charlotte
Yield: 14
Ingredients: 1 sweet potato 150g; Filler; 1 envelope of unsweetened gelatin; 4 tablespoons of water; 1 cup of cream; 1 cup of soft caramel sauce; 1 cup of milk; Coating; 4 tablespoons of creamy caramel sauce

1
1 sweet potato 150g
2
Filler
3
1 envelope of unsweetened gelatin
4
4 tablespoons of water
5
1 cup of cream
6
1 cup of soft caramel sauce
7
1 cup of milk
8
Coating
9
4 tablespoons of creamy caramel sauce

Ingredients

1
1 sweet potato 150g
2
Filler
3
1 envelope of unsweetened gelatin
4
4 tablespoons of water
5
1 cup of cream
6
1 cup of soft caramel sauce
7
1 cup of milk
8
Coating
9
4 tablespoons of creamy caramel sauce

Directions

1
Cut the sweet potato into 7 slices and arrange them on the side of a 16 cm diameter mold with a removable bottom. Reserve
2
Filler
3
Hydrate the gelatin in water and dissolve it in a bain-marie
4
In a blender, mix the cream, caramel sauce, milk, and gelatin
5
Place the sweet potato slices in the mold and refrigerate until firm
6
Dismantle the mold and coat with caramel sauce.