Sweet Potato Gateau
|Sweet potatoes||1 1⁄4 Pound|
|Banana||1 , sliced|
|Dried coconut||2 Ounce, shredded (desiccated)|
|Superfine caster sugar||7 Ounce|
|White rum||1⁄4 Cup (4 tbs)|
|Ground vanilla||1⁄2 Teaspoon|
|Sour cream||1⁄4 Cup (4 tbs) (creme fraiche)|
Peel the sweet potatoes and slice thinly.
Put in a small casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 10 minutes.
When tender, drain and puree in a food processor.
Add the sliced banana to the food processor goblet along with the butter, coconut, half of the sugar, 3 (2) tablespoons of rum, milk, eggs, vanilla and cinnamon.
Puree until smooth.
Oil the bottom of a 7 inch (18 cm) souffle mold (mould) and line the base with a circle of oiled non-stick parchment (greaseproof paper).
Pour the puree into the mold (mould).
Microwave, uncovered, on HIGH for 8 minutes.
Leave the gateau to cool in the container.
To make the sauce, put the remaining sugar in a bowl with 1/4 cup (3 tablespoons) of water.
Microwave, uncovered, on HIGH for 5 minutes until the caramel is golden brown.
Immediately add 1/4 cup (3 tablespoons) of cold water, taking care to avoid splashing.
Wait until the caramel stops boiling, then return to the microwave oven for 40 seconds on HIGH.
Stir well, add the remaining rum, and leave to cool.
Stir in the sour cream (creme fraiche) and refrigerate.
Decorate with the walnuts.
Pour the sauce into a sauceboat