1 cup of mashed sweet potato, blended in a blender
1/2 cup of orange juice
1 tablespoon of butter, melted
1 tablespoon of cornstarch
2 tablespoons of egg yolk
1 tablespoon of grated orange rind
1 tablespoon of lemon juice
Creamy Topping
3 tablespoons of egg yolk
1 tablespoon of wheat flour
1 tablespoon of grated orange rind
2 eggs, beaten
1 pinch of salt
Accessory
4 individual mini muffin tin cups
1 cup of mashed sweet potato, blended in a blender
1/2 cup of orange juice
1 tablespoon of butter, melted
1 tablespoon of cornstarch
2 tablespoons of egg yolk
1 tablespoon of grated orange rind
1 tablespoon of lemon juice
Creamy Topping
3 tablespoons of egg yolk
1 tablespoon of wheat flour
1 tablespoon of grated orange rind
2 eggs, beaten
1 pinch of salt
Accessory
4 individual mini muffin tin cups
Creamy Base
In a saucepan, melt the butter over medium heat
Add the mashed sweet potato and cook for 1 minute
A little at a time, add the cornstarch dissolved in orange juice and remaining ingredients
Cook, stirring always, until thickened
Remove from heat
Creamy Topping
In a stand mixer, beat the egg whites until stiff
Add salt and, gradually, add the cornstarch, beating always
Beat the yolks until pale
A little at a time, add the wheat flour and grated orange rind, without stopping to beat until thickened
Mix delicately with the egg whites and place over the creamy base in mini muffin cups
Bake until lightly browned, about 20 minutes
Serve warm.
