Café Panna Cotta
Your Grandmother’s Thanksgiving recipes are on the table, and this traditional combo is true Americana. Sweet potatoes beg to be buttered, baked & brulee’d with cinnamon, vanilla, and LOVE. Caramelize them on a stroopwafel base at the next holiday dinner, and your family will happily give THANKS!
Stroopwafel Sweet Potato Brûlée:
| 2-3 Daelmans Original Caramel Stroopwafels
| 1-2 Large Sweet Potatoes
| Marshmallows (medium sized)
| 1 Teaspoon of Ground Cinnamon
| 1/4 Teaspoon of Fresh Ground Nutmeg
| 1 Cup Fresh Orange Juice
| 1/2 Inch” Thick Slice of Fresh Orange (with peel)
| 1 Cup of Water
| Pinch of Salt
| 2 Tablespoons of Melted Butter
| 3 Tablespoons of Light Brown Sugar
| 1/4 Cup of Confectioners Sugar
1. Bring water, orange juice, orange slice, cinnamon, nutmeg, & salt
to a gentle simmer in a small saucepan.
2. Slice sweet potato into 1/4 inch” thick slices, & cut slices into “coins”.
Use a 1 inch” cookie cutter to cut 15-20 sweet potato coins.
3. Simmer sweet potato coins 4-5 mins in orange juice bath until tender, but not soft.
4. Remove sweet potato coins from orange juice and set aside to cool.
5. Drizzle sweet potato coins with melted butter & dust with light brown sugar.
6. TIP: Freeze Marshmallows until hard. Cut with a sharp knife into 1/4 inch thick coins. Dust marshmallow pieces with confectioners sugar to prevent sticking together.
7. Alternating with sweet potato & marshmallows, arrange & “fan” sweet potato coins & marshmallow coins onto Caramel Stroopwafel in an attractive pattern.
8. Place under hot broiler 30 seconds until marshmallows are toasted golden brown.
TIP: WATCH CAREFULLY! DO NOT BURN MARSHMALLOWS!