2 August 2012
Last updated at 16:27
Spanish pastry chef Jordi Roca (pictured left) travels to Lima, the capital city of Peru, to work with chef Gaston Acurio for episode six of the BBC's Collaboration Culture series. Their artistic creations will be edible.
The two chefs, who both run restaurants in the world's top 50 list, decide to make the most of Peru's indigenous potato crop. About 8,000 different types of potato grow in the Andes, and Acurio feels these showcase the quality of his country's produce.
The potatoes used by the chefs are grown on very small farms in the Andes. Unusually, they decide to makes sweet dishes and devise a series of petit fours.
The potato farmers take their crops to the chefs in Lima. Roca and Acurio taste the different varieties and chose four to form their final sweets.
The chefs work together in Acurio's kitchen using modern cooking techniques, such as molecular gastronomy, to create the sweets.
They decide on a potato petal with caramel and rose petals, a potato biscuit rolled in violet sugar, a clear potato jelly with Peruvian chilli, and a tartlet with potato and mint cream.
The finished results are a great success amongst the duo's taste-testers - students at Acurio's cooking school, the mayor of Lima and the president's wife - and they also post a box to the farmers who grew the potatoes. The unusual sweets go down a treat.