Bake the kumara in the oven or microwave until tender. Cool slightly and peel. Mash each variety in separate bowls. To achieve a really smooth finish, pass each mash through a sieve or food mill.

To each measured cup of kumara puree mix in one egg and 50 ml cream. Season with a little finely grated nutmeg or a pinch of ground nutmeg, salt and pepper.

Butter the molds, and fill each almost to the top with the kumara mousse mixture. Cook gently covered with baking foil in a steamer. Or the mousse can be cooked in a 150°C oven, placed in a foil covered baking dish ½ filled with water. Check if they are cooked by pressing the top with your finger. When slightly firm to the touch they will be cooked. 

To Serve – Cool the mousse for a few minutes, run the knife around each mold and turn out onto individual plates. 

Heat the butter in a frypan over medium heat, add the tomatoes and cook until the skin wilts a little.  Take the tomatoes out, and add the spinach to the frypan. It will cook almost immediately on contact with heat, season lightly and remove from heat.

Place a little spinach on a plate next to each mousse, and add a few cherry tomatoes. Sprinkle with grated parmesan and fresh herbs.