Recipe: Panqué with Roasted Sweet Potato and Spiced Honey Brown Sugar + Marzipan-infused Milk
The highly touted cook has recently introduced a dish that combines the art of unfeigned ingredients with creativity for anyone to cook in a small amount of time. The plate is called Panqué with Roasted Sweet Potato and Spiced Honey Sugar with an addition of Marzipan-infused milk. This creation cooks in a little over an hour and makes anywhere from six to eight servings.
1 package Bimbo panqué con nuez
3 medium sweet potatoes
½ lb. piloncillo (unrefined brown sugar)
1 cup of water
1 cinnamon stick
1 oz. fresh ginger, thinly sliced
1 star anise
3 tsps. butter
2 oz. brewed dark coffee (optional)
Pinch of salt
6 cups whole milk
4 – 1 oz. packages of marzipan candy (mazapan)
Preheat oven to 375°F. Scrub each sweet potato clean and pierce each one with a fork several times. Place them on a rack or baking dish and cook them for 40 min, or until the sweet potatoes are cooked but not too soft.
Next, add water and piloncillo into a large saucepan and bring to a boil. Reduce heat to a low simmer and add the juice of 1 orange. Slice the orange into medium slices and add all to the saucepan along with the cinnamon stick, ginger slices, star anise and coffee (optional). Let it simmer for approximately 20 to 25 minutes, or until the piloncillo has dissolved and becomes a syrup. Add in the sweet potatoes and let it cook for 10 minutes. Remove from heat and let the syrup cool. Take out the ginger slices, cinnamon stick and star anise. Set aside.
To a nonstick skillet, add two pieces of panqué and let them toast for about 1 minute per side. Add the butter to the skillet and let both slices cook for another minute on each side, or until they have a nice brown crust.
Place two panqué slices on a plate, add ½ cup of sweet potato and syrup on top and garnish the dish with some of the cooked orange slices. Serve with marzipan-infused milk and enjoy.
Add milk and crumbled marzipan candy into a small saucepan and place over low heat. Stir continuously and bring to a boil. Remove from heat and keep stirring. Let cool. When ready to serve, mix the infused milk once more and pour into tall glasses over ice.