About the cocktail A cocktail with white wine from the 2014 Havana Club Grand Prix…
This dessert, very similar to the Cuban boniatillo, originated in the area of Camaguey, Cuba.
- 368g Sweet potato
- 368g Refined Sugar
- 184ml Water
- 92ml Coconut Milk
- 2 Eggs
- 24ml Lemon juice
- 3g Ground Cinnamon
- Salt to taste
Peel the sweet potatoes, wash and cook until they soften, then crush or grind. Make a syrup with water, sugar and lemon. Shell the eggs and separate the yolks deposit in a bolus. Have disposed coconut milk, salt, and cinnamon.
In a thick-bottomed casserole, mix the sweet potatoes with the hot syrup, add the coconut milk and cook, stirring constantly, add the yolks little by little, add salt and let cook a few more minutes.
Present on dessert plates with sprinkled cinnamon.