Top-quality pancakes with sweet potato and white chocolate cream
These exquisite pancakes bring festive delight to the Christmas table. The delicate cream, refined with melted white chocolate, harmonizes beautifully with the warm, fluffy pancakes. Seasonal winter fruits like persimmons or kiwi add a colorful and fresh finishing touch to the dessert. The recipe is versatile and perfect for cozy Advent afternoons or the Christmas menu.
90 minutes
Total Time
5 minutes
Cooking Time
85 minutes
Preperation Time
Ingredients
| FOR THE SWEET POTATO CREAM: | |
| 1 | sweet potato |
| 200 g | mascarpone |
| 200 ml | cream or low-fat quark |
| 100 g | white chocolate |
| FOR THE PANCAKES: | |
| 90 ml | milk or plant drink |
| 75 g | wheat flour or buckwheat flour |
| 35 g | cornstarch |
| 35 g | rice flour |
| 1 | egg size M |
| 1 tbsp. | neutral oil |
| A pinch of salt | |
| Seasonal fruit such as persimmon and kiwi to Serve |
Instructions
Step 1 of 6:
Peel the sweet potato, cut it into pieces, and place it in the steaming insert.
Step 2 of 6:
Fill the Pressure Cooker with 250 ml of water and place the steaming insert in the Pressure Cooker. Close the Pressure Cooker and set the second Cooking Levels. When the green ring appears, cook the sweet potato for 5 minutes. Remove the Pressure Cooker from the hob and open it. Leave the sweet potato to cool.
Step 3 of 6:
Puree the sweet potato. Melt the chocolate over a bain-marie. Whip the mascarpone, cream, sweet potato, and 50 g of chocolate until a cream forms.
Step 4 of 6:
Mix the egg, flours, cornflour, and salt into a smooth batter and transfer it to a piping bag, then cut off the tip.
Step 5 of 6:
Heat the Frying Pan and pipe the batter into the Frying Pan in a circular shape. After 20-30 seconds, roll up the pancake. Repeat with the remaining batter until all the pancakes are done.
Step 6 of 6:
Transfer the sweet potato cream to a piping bag and decorate the pancakes with it. Decorate with the remaining melted chocolate, fruit, and chopped nuts.
