Sweet Potato Panna Cotta with Sorghum Goat Cheese Whip

Directions

1. Preheat oven to 375 degrees.
2. Place sweet potato on sheet pan lined with aluminum foil and bake until sweet potato is fork tender and skin peels off without sticking to potato, approximately 40 minutes.
3. Remove potato from oven and remove peel. Allow to cool at room temperature.
4. In small pot combine heavy cream, granulated sugar, vanilla bean, cinnamon and nutmeg. Place pot over medium-high heat, stir frequently to dissolve sugar and prevent scorching.
5. While heavy cream mixture is heating, place ice cold water in small bowl. Separate 3 gelatin sheets and place in water, one by one. Allow gelatin to sit in water for 5 minutes or until it has become soft and pliable.
6. Once sugar is completely dissolved in heavy cream mixture, remove vanilla bean.
7. Remove pot from heat and allow to cool for 3 minutes.
8. Squeeze excess water from gelatin sheets, and whisk them into heavy cream mixture.
9. Place sweet potato and heavy cream mixture in blender and blend until mixture is completely smooth. Pour this smooth through fine mesh strainer and then pour into pitcher.
10. Pour mixture into ramekins or smaller cocktail glasses, making sure to leave enough room in each glass to garnish with the Spiced Sorghum Goat Cheese Whip and Hazelnut Crunch.
11. Place the glasses into refrigerator, allowing them to set up overnight.

1. Combine all ingredients in medium bowl.
2. Whisk together by hand or in kitchen aid mixer, until all ingredients are evenly incorporated.

1. Place hazelnuts and malted milk balls in plastic Ziploc bag.
2. Seal bag and crush hazelnuts and malted milk balls with heavy bottom pan.

1. Top Panna Cotta with dollop of Sorghum Goat Cheese Whip and 2 tablespoons of the Hazelnut Crunch.