Image Copyright © Berryland Books Ltd 2008
Serves 4
Ingredients For The Sweet Potatoes With Honey:
• 16oz (500g) sweet potatoes
• 3tbsp (45ml) honey
• 1tbsp (15ml) lemon juice
• Salt as desired
• 23fl oz (700ml) water
• Almond powder for garnish
Ingredients For The Almond and Cocoa Cream with Peaches:
• 4 moulds 2¾ in (7cm) high and 3in (8cm) in diameter
• 3oz (90g) raw peanuts, shelled but with skins
• 13fl oz (400ml) water
• 3oz (90g) sweet almonds, shelled but with skins
• 4 cocktail cherries
• 5fl oz (150ml) cornflour
• 3¼oz (100g) sugar
• 2tbsp (30ml) cocoa powder
• 3 peach halves (canned)
Preparation For The Sweet Potatoes With Honey:
1. Wash and peel the sweet potatoes and cut into pieces about 2in (5cm) long, ¾in (2cm) wide and ½in (1cm) thick.
2. Put about 16fl oz (500ml) water into a pan and bring to a boil. Add the sweet potatoes, cover and cook over a medium heat for about 5 minutes. Drain.
3. In another pan, boil 7fl oz (200ml) water. Add the honey. lemon juice and salt. Cover and simmer over a low heat for about 15 minutes.
4. When most of the liquid has evaporated, transfer the sweet potatoes to small bowls. Pour the liquid from the pan over the sweet potatoes before serving. Garnish with almond powder.
Preparation For The Almond and Cocoa Cream with Peaches:
1. Soak the peanuts and almonds in warm water for about 20 minutes, then take out and remove the skins. Put into a blender and reduce to a pulp, gradually adding 8fl oz (250ml) water. Strain the mixture through a sieve and discard the coarse pieces of almonds and peanuts.
2. Put 1 cocktail cherry into each mould.
3. Mix the cornflour with 5fl oz (150ml) water. Put the peanut and almond mixture into a pan and bring to a boil, then reduce the temperature to a low heat. Add the sugar to the pan and stir in the mixed cornflour. Cook over a low heat, stirring, for about 5 minutes. Half fill each mould with this mixture.
4. Mix the cocoa powder into the remaining mixture, stir well and fill up the moulds. Put in the fridge for 2-3 hours.
When ready to serve, take out of the fridge and turn out onto four small plates. Thinly slice the peaches and arrange attractively around the cream. Sprinkle each serving with 2tbsp (30ml) peach juice from the tin ans serve.
This Desserts recipe was published in 'Chinese Cuisine - p40 and p41'
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