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1
Put the simple syrup and water in a saucepan and bring to a boil.
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2
Add the cranberries and bring back to a boil.
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3
Turn off the heat and leave the cranberries to plump for 30 minutes.
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4
Drain well.
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5
Heat the oven to 425F or 400F on convection.
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6
Prick the sweet potatoes in several places with the tip of a paring knife.
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7
Place on a piece of heavy-duty aluminum foil and bake until the potatoes are very tender and the juices that have seeped out have caramelized, about 1 hour.
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8
When the potatoes are cool enough to handle, peel and put through a food mill to make a puree.
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9
Put the puree in a saucepan and cook, stirring often, until the puree is very dry.
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10
Measure out 1 1/2 cups.
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11
Reduce the oven temperature to 375F (350F if youre using convection).
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12
Spray fourteen to fifteen 2 x 2-inch ring molds with cooking spray and coat the insides with sugar.
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13
Set them on a baking sheet lined with a Silpat or parchment.
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14
Whisk the flour, baking powder, baking soda, and a pinch of salt together.
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15
Put the heavy cream, egg yolks, and melted butter in a mixing bowl.
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16
Whisk until very smooth but not frothy.
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17
Whisk in the warm sweet potato puree.
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18
Whisk in the dry ingredients, beating just until smooth.
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19
Put the egg whites in the bowl of a standing mixer fitted with the whisk.
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20
Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure.
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21
The whites will look frothy but still a bit wet.
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22
Turn the speed up to medium and add 3 tablespoons of the granulated sugar.
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23
Continue to beat at medium speed until the whites have body and are just shy of having soft peaks.
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24
Add 3 more tablespoons of the sugar and continue beating until the whites have formed firm peaks.
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25
Add the remaining 2 tablespoons sugar and beat until the whites are glossy and smooth and almost stiff.
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26
Fold one-quarter of the whites into the batter to lighten it.
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27
Fold in the remaining whites, gently but thoroughly.
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28
Fill a pastry bag with the batter and pipe into the molds, filling them one-quarter of the way up.
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29
Make a layer of the cranberry filling, then pipe in more batter to fill the rings two-thirds full.
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30
Sprinkle the tops with turbinado sugar.
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31
Bake until a knife comes out clean, about 20 minutes, rotating the pan halfway through baking.
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32
Let cool on a rack for a minute or so, then remove the rings.
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33
Let cool completely.
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34
Set up an ice bath in a large bowl.
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35
Put the cranberries and simple syrup in a saucepan.
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36
Bring to a boil over medium-high heat, then reduce the heat and simmer until the cranberries pop and have broken down a bit.
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37
Scrape into a blender and make a smooth puree.
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38
Strain through a fine strainer into a medium bowl (discard the solids) and set into the ice bath, stirring often to chill completely.
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39
Sprinkle the Versa-Whip and xanthan gum over the surface of the cranberry puree and whisk in slowly and thoroughly.
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40
Whisk until very light and airy, the consistency of shaving cream.
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41
Refrigerate, covered with plastic wrap, until youre ready to serve or for up to 5 hours.
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42
Pit and chop the dates.
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43
Put them in a small saucepan with the water and bring to a boil over medium-high heat.
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44
Turn off the heat and let the dates sit for 10 minutes.
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45
Put the dates and liquid in a blender and make a smooth puree.
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46
Strain through a fine strainer (discard the solids).
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47
Smear a layer of the date puree across half a dessert plate.
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48
Set a sweet potato cake on the puree.
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49
Whip the cranberry foam with a whisk to restore its consistency (it falls sometimes) and put a scoop of it next to the cake.
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50
Garnish with a tuile.
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51
Repeat for each serving.
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52
Heres an alternative to the cranberry foam.
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53
Make the cranberry puree and mix it with an equal amount of heavy cream.
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54
Pour it into a soda siphon and charge it with a cream whipper charger (N2O).
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55
Give it a good shake and try a squirt; if its not carbonated enough for your liking, use a second charger.
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56
Make a variationof the Crispy Almond Phyllo (page 211) to stand in for the tuile; replace the almond flour with whole flax seeds.
