Yam Mousse

Methods

• Put yam chunks in a blender jar, add 1 cup water and grind to a paste.
• Heat cream in a non-stick pan, add yam paste and mix well. Add fennel seeds and mix well.
• Add ½ cup sugar, mix well and let the mixture come to a boil. Take the pan off heat and set aside to cool down to room temperature.
• Heat remaining sugar in another non-stick pan and let it caramelize. Add hazelnuts and mix well.Transfer into a plate and let it cool slightly.
• Dip the rims of serving glasses in the caramelized mixture.
• Transfer the mousse into these glasses. Put some caramelized hazelnuts on top of the mousse in each glass.
• Decorate with vermicelli sticks. Keep the glasses in the refrigerator to chill before serving.