Peel sweetpotatoes and cut into thick slices. Remove 30 g and dice very finely. Heat 2 teaspoons of olive oil and fry the cubes for 3-4 minutes, set aside. Cook the sweetpotato slices in salted water for 15-20 minutes until soft. Drain the water. Add the cream and puree it. Season with a little pepper and pass the mixture through a fine sieve. Pour through an ISI WHIP with a thick spout.
Wash roquette, sort out and clean. Grate parmesan. Spout sweetpotato-espuma on plate. Top with parmesan, prosciutto and roquette. Drizzle balsamic cream and olive oil. Serve sprinkled with the sweetpotato cubes.
Preparation time ca. 30 minutes.
Tip: If you don’t have an ISI WHIP, boil the sweetpotatoes as described and puree them with 100 ml cream. Whip the rest of the cream until stiff and fold in.