Ingredients

16 oz Culinary Solutions Premium Custard Base Liquid, 12 32-oz Cartons (#03869)
8 oz Rich's Plant Based Cooking Cream
2 Unit Roasted Jalapeño (chopped & Seeded)
2 oz Fresh Chives, Minced
24 Piece Grilled Shrimp
1 oz Shallots, Minced
2 Unit Roasted Jalapeño (chopped & Seeded)
8 Piece Parchment Pape (thin Strips)
1 Unit Julienned Red Bell Pepper (garnish)

Directions

1
 Roast sweet potatoes and run through food mill until smooth.
2
 Heat Rich’s Premium Custard Base according to directions.
3
 Add roasted sweet potato to heated custard base.
4
 Add jalapeño to pot, blend mixture together.
5
 Place parchment paper strips into the serving dishes to make removal easier.
6
 Pour custard mix into serving dishes and chill until set.
7
 Heat Rich's Plant Based Cooking Cream, add shallots and chives, and bring to a boil.
8
 Remove chilled custard and place on plate.
9
 Add grilled shrimp to plate and ladle shallots/chive sauce on to plate.
10
 Garnish with red pepper strips and chives.
8 servings