400 g of sweet potato
100 ml of heavy cream
100 ml of milk
50 g of grated Parmesan cheese
Salt and pepper to taste
2 egg yolks
150 g of cooked and chopped green beans
2 egg whites beaten in snow
Margarine for greasing
1 tablespoon of biscuit flour
Tomato sauce to taste
400 g of sweet potato
100 ml of heavy cream
100 ml of milk
50 g of grated Parmesan cheese
Salt and pepper to taste
2 egg yolks
150 g of cooked and chopped green beans
2 egg whites beaten in snow
Margarine for greasing
1 tablespoon of biscuit flour
Tomato sauce to taste
1
Boil the sweet potato in salted water until very tender
2
Drain and press out any excess moisture
3
In a saucepan, combine the sweet potato, heavy cream, milk, Parmesan cheese, salt, and pepper
4
Stir constantly over medium heat until the mixture thickens
5
Remove from heat and let cool slightly
6
Whisk in the egg yolks well
7
Add the cooked green beans and gently fold in the beaten egg whites
2
Preheat the oven to 180°C
3
Grease six ramekins with margarine and dust with biscuit flour
4
Divide the sweet potato mixture three-quarters of the way up each ramekin
5
Bake in a water bath for 40 minutes
6
Let cool without removing from the water bath, then unmold.
