Sweet Potato Cream with Coffee Sorbet

Name: Sweet Potato Cream with Coffee Sorbet
Yield: 12
Ingredients: 1 kg of cooked and mashed sweet potato; 1 tablespoon of strong coffee dissolved in 1 tablespoon of cognac; 1 1/2 cup of fresh cream; 1/2 cup of sugar; 1 teaspoon of vanilla extract; 1 liter of ice cream; 1 tablespoon of strong coffee dissolved in 2 tablespoons of water

1
1 kg of cooked and mashed sweet potato
2
1 tablespoon of strong coffee dissolved in 1 tablespoon of cognac
3
1 1/2 cup of fresh cream
4
1/2 cup of sugar
5
1 teaspoon of vanilla extract
6
1 liter of ice cream
7
1 tablespoon of strong coffee dissolved in 2 tablespoons of water

Ingredients

1
1 kg of cooked and mashed sweet potato
2
1 tablespoon of strong coffee dissolved in 1 tablespoon of cognac
3
1 1/2 cup of fresh cream
4
1/2 cup of sugar
5
1 teaspoon of vanilla extract
6
1 liter of ice cream
7
1 tablespoon of strong coffee dissolved in 2 tablespoons of water

Directions

1
In a blender, combine the sweet potato, coffee with cognac, cream, sugar, and vanilla
2
Blend well to obtain a smooth paste
3
Chill and reserve
4
Mix the ice cream with the coffee solution and freeze until serving time
5
Distribute the sweet potato cream into 12 servings (optional: pipe the cream onto a plate using a pastry bag and create designs)
6
Serve with a scoop of coffee ice cream
7
Yield 12 portions.