NORTH CAROLINA SWEET POTATO PANNA COTTA WITH LEMON GRASS SOUP

1 large sweetpotato
1 vanilla bean
1 cup sugar
3 1/2 cups heavy cream
1/2 teaspoon orange zest
1 teaspoon cardamom seed
1/2 teaspoon ground nutmeg
1 cup whole milk
2 1/4-ounce envelopes unflavored gelatin

Bake sweetpotato in center of 325 degree Fahrenheit oven until tender, about 1 hour. Peel and puree until smooth. Set aside.

Split vanilla bean lengthwise and scrape out seeds. Rub seeds into the sugar to distribute evenly. Reserve the pod.

In a heavy saucepan, combine cream, sugar mixture, sweetpotato puree, vanilla bean pod, orange zest, cardamom seed and nutmeg. Heat to scalding. Remove from heat and let mixture steep for 30 minutes.

In another heavy saucepan, combine milk and gelatin. Stir to combine. Add sweetpotato mixture and heat to scalding, stirring constantly. Remove from heat; strain mixture through a fine sieve. Cool until mixture just begins to thicken and set.

Divide the mixture among ten 6-ounce ramekins. Cover and refrigerate overnight.

To remove the panna cotta, run the tip of a warm paring knife around the outside of the panna cotta. Invert the ramekin and wiggle to release. Serve with lemon grass soup. (Recipe follows),

Makes 10 servings

LEMON GRASS SOUP:
Combine 4 cups heavy cream, 1 1/2 cups sugar, 6 stalks of fresh lemon grass and seeds scraped from 2 vanilla bean pods in a heavy saucepan. Bring mixture to a scald; reduce temperature and let simmer for 10 minutes. Remove from heat and let cool for 30 minutes. Strain mixture through a fine sieve. Refrigerate at least four hours.

Source: Adapted from a recipe by Executive Chef Shawn Wellersdick, Port Land Grille, Wilmington, NC.