Lay a triangle of sweet potato on the work bench, with the point facing away from you. Pipe a horizontal line of the mascarpone and
Parma ham cream, starting at the beginning of the straight section.
Roll up as you would a croissant.
Store in the refrigerator until needed.
Before serving, place the croissants on a board and drizzle some lovage oil over them.
Brown with a cook’s blowtorch and arrange on the plate.
Finish with the lovage oil, mascarpone and gorgonzola cream, cubes of gorgonzola and lovage leaves.