Sweet Potato Soup with Coconut Foam, Paprika Mousse and Beetroot Hash Browns

For the sweet potato soup with coconut foam, peel the sweet potatoes and cut into pieces. Peel 2 cm of ginger and grate finely. Peel the shallots, dice finely and sweat with the ginger in 20 g butter. Add the potato pieces and fry for 2 minutes. Pour in the stock. Let everything cook over medium heat for 20 minutes.

At the same time, cut the lemongrass into pieces and press lightly. Peel the remaining ginger and cut into slices. Bring the lemongrass and ginger to the boil in the coconut milk and let them steep for 20 minutes, remove and then froth the coconut milk.

Puree the soup, strain through a sieve and season with lime juice, salt and cayenne pepper. Pour the soup into glasses, spread 2 tablespoons of coconut foam on each (foam this up again and again in between).

For the paprika mousse, clean, remove the seeds, wash the red peppers and cook for 12 minutes in boiling salted water. Then puree finely and pass through a sieve.

Season the puree well with salt, sugar and cayenne pepper. Soak 4 sheets of gelatine in cold water, squeeze them out and dissolve them in the red puree, then let them cool down a little. Whip 250 ml cream until stiff and fold into the puree. Divide the red mousse into glasses and let it set in the freezer for an hour.

In the meantime, prepare the yellow pepper mousse as described above. Take the jars out of the freezer, pour in the yellow mousse and let set in the refrigerator for 4 hours.

Peel the boiled potatoes for the beetroot hash browns. Peel the beetroot, grate both roughly and mix with the eggs and flour. Peel, finely grate and add the horseradish. Season with salt, pepper and nutmeg.

Heat the rapeseed oil in a coated pan. Place the beetroot mass in small portions in the pan with a teaspoon, fry for 2 minutes on each side. Then drip off the excess fat on kitchen paper and allow to cool.

Whip the cream until stiff and mix with the table horseradish. Serve with the hash browns.