Sweet Potatoes with Almond Cream

For the sweet potatoes, peel, rinse and cut them into pieces about 5cm long (approximately 2 inches), 2cm wide (approximately 3/4 inch) and 1cm thick (approximately1/2 inch).

In a saucepan, bring 500ml (approximately 2 cups) of water to the boil. Pour in the sweet potatoes, cover and boil for about 5 minutes. Strain the water from the pot.

Combine 200ml (approximately 3/4 cup) of fresh water with the sweet potatoes, honey, lemon juice and a pinch of salt. Cover everything and simmer for about 15 minutes on a low heat.

Remove the sweet potatoes and place them in a small bowl. Before serving, pour the remaining liquid from the pot over the top of them.

For the almond cocoa cream, soak the peanuts and almonds in warm water for about 20 minutes. Strain and remove their skins.

Put the nuts into a blender and blend until you get a paste-like consistency. Gradually add 250ml (approximately 1 cup) of water. Pour the mixture through a sieve and discard the remains of the almond and peanuts.

Place 1 cocktail cherry in each of the ramekins. Mix the cornstarch with 10 tablespoons of water.

Bring the peanut and almond paste to the boil in a pot and then reduce the temperature to a low heat. Stir in the sugar and the cornstarch.

Stir continuously over a low heat for about 5 minutes. Fill each of the ramekins halfway with the mixture.

Combine the remaining mixture with the cocoa powder and stir well. Fill the ramekins to the top.

Cover the ramekins and refrigerate for 2-3 hours.