- 1 leaf of puff pastry (+ heart-formed cutter for the hearts!))
- 1 egg white
- 5 branches of thyme
- coarse sea salt
- 300g sweet potatos
- 2 shallots
- 30g butter
- 500ml vegetable stock
- 100ml cream
- black pepper
- 50ml vermouth (I took Sherry cause I had no...)
- 120ml milk
Turn your baking oven on at 200 °C. Let the frozen puff pastry defrost on a slightly floured work surface. Afterwards, roll it out a bit and cut your hearts with a heart-formed cutter. Put them on a baking tray that is covered with baking paper. Whisk the eggwhite slightly and paint it on the hearts. Then, put some sea salt and thyme leaves on them --> Get the tray on the 2nd rail (from the bottom) in the oven for about 10 min until the heart are golden. Let them cool down on a grill.
Peel and dice the potatos and shallots. Heat the butter and sweat the shallots for about 3min. Add the poatos, steam them together a bit. Deglaze with vegetable stock and cream. Add the thyme, season it and let it simmer for about 15min, covered.
Get off the thyme, add the vermouth, puree the soup and spice it up once more.
Heat the milk and froth it well. Put them in a bowl and add the heart at the end.