1. Shred sweet potato using the Bosch kitchen machine
2. Mix the cream, butter and 120g of fine sugar till light and fluffy with the Bosch kitchen machine using the cake mixture tool between speeds 3 to 6.
3. Add 1 egg and 3 egg yolks to mixture. Add vanilla extract. Cream until smooth.
4. Add coconut milk to Japanese full cream milk into the mixture.
5. Sift flour add a pinch of salt.
6. Fold flour into the batter gently.
7. In separate bowl, whip 3 egg whites with 80g of fine sugar with the Bosch kitchen machine egg mixture tool between speeds 4 to 7 till you get stiff peaks.
8. Add egg white mixture to the batter and fold the egg white into mixed batter till consistent.
9. Add shredded sweet potato and fold in gently.
10. Pour batter into individual cupcake cases.
11. Steam at 80˚C for 20 minutes; and another at 100˚C for another 10 minutes using an oven steamer.
1. Peel and cut the flesh of the pineapple and coconut into small strips. Remember to remove the ‘eyes’ on the pineapple. Freeze both fruits overnight.
2. Mix the frozen pineapple and coconut strips with the rest of the ingredients within a bowl.
3. Add the Sorbet Filter to the Vita Extract Slow Juicer.
4. Cover the spout of the Vita Extract Slow Juicer with the black lid, then shift the lever to the left. Next, add the frozen fruit mix into the juicer.
5. Freeze your sorbet again for best results. Depending on how you would like your sorbet, you may serve it like an ice-cream, or create popsicals by pouring the mixture into moulds, and then freeze them.
1. Pre-heat the oven to 180°C conventional heat. Line the bottom of a 24 cm spring-form pan with baking paper, lightly grease the side of the pan with butter and sprinkle with sugar.
2. Roughly chop the couverture chocolate and melt in a metal bowl over a suitably sized pan containing a little boiling water.
3. Separate the eggs and first put the egg whites into the mixing bowl of the MaxxiMUM. Use the beating whisk. Select the automatic function on the display and set the dial to S for SensorControl. The MaxxiMUM will now whip the egg whites until they reach the perfect stiffness and then turn off automatically.
4. Thoroughly mix in a third of the sugar, then add another 100 g sugar by tablespoons and beat at setting 7 until the mixture has absorbed the sugar and has a silky sheen.
5. Either remove the egg white or use a second mixing bowl to beat the egg yolks with the remaining sugar at setting 7 for 4 minutes until creamy and fluffy.
6. In the meantime, dice the dried fruit. Add the egg white, couverture chocolate and fruit to the egg yolk crème, sieve on flour and cinnamon and carefully mix using the MaxxiMUM's silicone stirring whisk at setting 1.
7. Fill the mixture into the springform pan and put it into the oven on the middle shelf. Bake for 50 minutes until the tart is crispy on the outside and still moist on the inside. Take the springform pan out of the oven and remove the side. Allow the tart to cool, then slide it onto a cake plate and dust with cocoa powder and icing sugar.