WHIPPED, LAYERED, AND SERVED

Three-star Michelin chef Christopher Kostow shares a holiday recipe with Lexus owners—here’s how to make it in your kitchen.

Editor’s note: A benefit of Lexus recruiting a talented team of celebrity culinary masters are the expert tips they provide—including this latest holiday dessert recipe, a multi-part Whipped Sweet Potato Cake with Raison Purée, from acclaimed chef Christopher Kostow (he has it on the menu at Restaurant at Meadowood, although this version has been adapted for a home-kitchen).

See the ingredients below, and then follow the slideshow at left for assembly instructions.

INGREDIENTS
For the pastry cream:
5 cups milk
10 egg yolks
1 cup sugar
¾ cup cornstarch
½ cup butter
1 teaspoon vanilla

For the filling:
1 ½ pounds sweet potatoes
2 Knox ¼ oz. gelatin packets
Salt to taste
Cinnamon to taste

For the crust:
6 ounces butter
1 ¼ cup brown sugar
1 egg
1 ¼ cup all-purpose flour
1 ½ teaspoons baking soda
½ cup toasted green pistachios
1 teaspoon cinnamon
1 teaspoon cardamom

For the raisin purée:
2 cups raisins
¼ cup champagne vinegar
5 toasted fennel seeds

For the marshmallow layer:
1 tablespoon curry powder
½ cup water
3 packets Knox gelatin, ¼ oz. each
1 egg white
1 cup sugar
½ cup light corn syrup

Special notes:

• Roast and purée the sweet potatoes ahead of time so they’re ready to mix when the pastry cream is still warm.

• Chef Kostow has a very artful presentation, cutting out rings from the cake, but for home purposes, use a 9-inch pie plate or 8-inch springform pan.

Directions:
See slideshow above.