Blue Potato Custard with White Cake

Name: Blue Potato Custard with White Cake
Prep time: 1 h 36 min
Cook time: 1 h 36 min
Total time: 1 h 36 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams butter; 113 grams cocoa powder; 170 grams grated coconut; 170 grams grated coconut; 113 grams condensed milk; 113 grams confectioners sugar; 252 milliliters evaporated milk; 227 grams heavy cream, whipped; 10 inches 8- by white cake, sliced into 2 layers; 1 lime, zested, for garnish; 907 grams blue potatoes; 124 grams ricotta; 1 teaspoon salt; 1 pints strawberries, washed, hulled, and thinly sliced; 200 grams sugar; 170 grams sugar; 1 teaspoon vanilla; 710 milliliters water; 170 grams water

Blue Potato Custard with White Cake

Blue Potato Custard with White Cake takes approximately 1 hour and 36 minutes from beginning to end. This recipe makes 6 servings with 4577 calories, 80g of protein, and 104g of fat each. This recipe covers 73% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires butter, confectioners' sugar, coconut, and vanilla. It works well as a dessert. It is a good option if you're following a gluten free diet. Red White & Blue Potato Salad, Red, White & Blue Potato Salad, and Red White and Blue Potato Salad are very similar to this recipe.

Instructions

Peel and cut the potatoes into medium sized cubes, and boil until fork tender. Once the potatoes have cooked, mash them, combine with the coconut, vanilla, evaporated milk, water, sugar, salt, and ricotta, and mix well until all ingredients have combined.

Ingredients you will need

Evaporated Milk

Potato

Coconut

Ricotta Cheese

Vanilla

Sugar

Water

Salt

Set the mashed potato mixture on low heat, stirring constantly, and let the mixture cook for 30 minutes.

Ingredients you will need

Potato

Add the butter and condensed milk and cook for another 10 minutes.

Ingredients you will need

Sweetened Condensed Milk

Butter

To assemble the custards, using a 4-inch round cookie cutter, cut 12 cake pieces from the cake layers. Using a round 4-inch mold or can, place one layer of cake at the bottom.

Ingredients you will need

Equipment you will use

Cookie Cutter

Add approximately 2 tablespoons of the custard on top, repeat with another layer of cake, custard, and finish with a top layer of the cake. Repeat this process for each individual custard until all of the cake layers are used, and you have enough for your guests. Refrigerate for 1 hour.

Ingredients you will need

Custard

In a small saucepan, combine the strawberries, water, and sugar, cook over medium heat until sugar is melted and strawberries are cooked, approximately 15 minutes. Using a blender, blend strawberry mixture until smooth. Set aside.

Ingredients you will need

Strawberries

Sugar

Water

Equipment you will use

Sauce Pan

Blender

Once the custard cakes have been assembled and refrigerated, roll each custard in confectioners' sugar, and dust the tops with the cocoa powder.

Ingredients you will need

Powdered Sugar

Cocoa Powder

Custard

Roll

To serve, place each custard on a plate, drizzle the strawberry sauce around the dessert, and add a dollop of whipped cream to each dessert.

Ingredients you will need

Strawberry Sauce

Whipped Cream

Custard

Garnish with lime zest.

Ingredients you will need

Lime Zest

Equipment

Cookie Cutter

Sauce Pan

Blender

Ingredients

Servings:

227grams

butter 113grams

cocoa powder 170grams

grated coconut 170grams

grated coconut 113grams

condensed milk 113grams

confectioners' sugar 252milliliters

evaporated milk 227grams

heavy cream, whipped 10inches

8- by white cake, sliced into 2 layers 1

lime, zested, for garnish 907grams

blue potatoes 124grams

ricotta 1teaspoon

salt 1pints

strawberries, washed, hulled, and thinly sliced 200grams

sugar 170grams

sugar 1teaspoon

vanilla 710milliliters

water 170grams

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Custard works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The Berlucchi Franciacorta '61 Extra Brut with a 4.3 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.

Berlucchi Franciacorta '61 Extra Brut

Extra Brut '61 is a tribute to the birth of Franciacorta in 1961—the year Berlucchi produced the first of this classic method sparkling wine. This fun and lively sparkler offers citrus fruit and a crisp, clean finish.Blend: 85% Chardonnay, 15% Pinot Nero*The label for Franciacorta '61 Extra Brut is in the process of changing. You may receive either of these two labels featured above. Specific labels cannot be requested.