Cut approx. 2 cm cubes out of a nashi and wrap on all sides in lardo (wafer-thin Italian bacon, this was made from peruggia) and refrigerate. Just before serving, fry in a little olive oil on all sides.
Finely dice 1/2 sweet potato and cook it in a little milk until soft - the milk should have evaporated as much as possible. Puree with a little cream, sea salt, pepper and galangal.
Serving:
Put a little puree in a suitable spoon or something similar, place the nashi cubes on top and sprinkle with ash salt (black Hawaiian salt) as a topping.