Candied Yam Semifreddo
Charcoal-Roasted Yam and Spiced Nuts
Chef Jonny Rhodes of Indigo | Houston
Yield: 65 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
Candied Yam Purée:
10 pounds yams
250 grams grapeseed oil
150 grams salt
2 kilograms brown sugar
50 grams ground cinnamon
35 grams cloves
25 grams grated nutmeg
Semifreddo:
618 grams heavy whipping cream
110 grams brown butter
30 grams vanilla paste
157 grams sugar
3 egg whites
To Assemble and Serve:
Spiced nuts
METHOD:
For the Candied Yam Purée:
Prepare and heat charcoal grill. On a large sheet tray, arrange yams in a single layer. Drizzle oil and sprinkle salt over yams. Grill until tender and caramelized. Transfer to an airtight container, seal, and steam yams 7 minutes. Remove skins and set aside for another purpose. Cut yams into 3-inch-thick rounds. In a large pot over medium heat, combine sugar, spices, and 1 liter water. Stir until sugar dissolves. Add rounds and simmer 30 to 60 minutes, until yams are candied. Using a slotted spoon, transfer candied yams to a Vitamix blender. Purée, adding syrup form pot as needed.
For the Semifreddo:
In a saucepan over medium-low flame, heat cream, whisking frequently. As soon as cream comes to a boil, remove from heat and whisk in brown butter. Add vanilla and 422 grams Candied Yam Purée. Using an immersion blender, blend until emulsified. Transfer to a large bowl, cool, cover, and set aside in refrigerator. In a small saucepan with a thermometer over medium heat, combine sugar and 90 grams water. In the bowl of a KitchenAid stand mixer fitted with a whisk, whip egg whites to medium peaks. When syrup has reached 210°F, stream into whipping egg whites. Whip until meringue is shiny with stiff peaks. Fold meringue into yam mixture. Using an immersion blender, blend until smooth. Pour mixture into desired molds and freeze 4 to 8 hours.
To Assemble and Serve:
Temper Semifreddo for 5 minutes. In a chilled serving bowl, place 1 portion Semifreddo. Garnish with spiced nuts.
