Purple Sweet Potato Mousse Cake

Overview

I fall in love with purple sweet potato, not because of its nutritional value, but because of its beautiful purple color.

Tags

• baking
• purple sweet potato puree
• whipping cream
• white sugar
• gelatin tablets
• milk

Ingredients

Steps

1. 1 Follow the chiffon cake method and bake a cake

   

2. 2 Take out the cake slices from the mold and set aside

   

3. 3 Prepare the ingredients for the mousse. Soak the gelatine slices in cold water until soft and set aside

   

4. 4 Put the milk into a small pot, add the sugar, heat over low heat, stir until the sugar melts, turn off the heat

   

5. 5 Add purple sweet potato puree, stir well and add 1.5 pieces of gelatine while hot and stir until melted, filter once and let cool for later use

   

6. 6 Beat 6 portions of whipped cream and distribute

   

7. 7 Mix the light cream and purple sweet potato liquid evenly

   

8. 8 Wrap the mousse mold with tin foil, put cake on the bottom, pour in the mousse liquid and refrigerate until solidified

   

9. 9 (To make mirror cream sauce: 15g milk, 15g egg yolk, 10g sugar, 5g white chocolate, 10g gelatine flakes, 0.5g) Add sugar to milk, heat and melt

   

10. 10 Slowly pour into the egg yolk liquid, stirring while pouring

    

11. 11 Pour back into the small pot, add the chocolate chunks, stir while heating until slightly boiling, turn off the heat after the chocolate chunks melt

    

12. 12 Add soaked gelatine sheets, stir until melted, filter once, and let cool for later use

    

13. 13 Take out the solidified mousse

    

14. 14 Pour the cream sauce and refrigerate until solid

    

15. 15 ~

    

16. 16 The cream sauce layer is delicious, you can omit it if you don’t have it

    

17. 17 ~