Purple sweet potato and cherry mousse
By JoyJaskolski
There were also three purple potatoes on the windowsill that had been left for many days. They were originally intended to be used to make Qi Feng, but there was no time to trouble them, so today I decided to use them. Since I plan to do it, I might as well just do it to the end. Qi Feng is too ordinary and decided to make a beautiful purple potato mousse. When I thought of what kind of dreamy color the purple potato with cream would be, I was looking forward to it!
Recipe Recommendations
- purple potato 150 grams
- light cream 250ML
- milk 50ML
- biscuits 100 grams
- butter 50 grams
- Gillette tablets three pieces
- water 60ML
- powdered sugar 140 grams
- sweetening
- baking
- an hour
- ordinary
Steps for Purple sweet potato and cherry mousse
1
Put the biscuits into a fresh-keeping bag and grind them into powder with a rolling pin.
2
Place butter in a large bowl and microwave on high heat for 40 seconds until butter melts.
3
Pour the crushed biscuits into a bowl and mix well with a spoon.
4
Pour the mixed biscuits into a mold, use a spoon to press and flatten them tightly, and then place them in the refrigerator to refrigerate for later use.
5
Soak gelatine tablets in cold water until completely softened.
6
Microwave for 1 minute until the liquid becomes transparent, let cool and set aside.
7
Peel the purple potatoes and cut them into small pieces, steam them in the pan, or add a small amount of water and place them in a sealed bowl with a lid, 80% heat, and microwave for 4-5 minutes.
8
Place it in a bowl and use the back of a spoon to crush it into mud.
9
Add 50ML of whipped cream, 50ML of milk, and 70 grams of powdered sugar into a bowl.
10
Beat evenly with an egg beater on low speed.
11
Take another basin, pour in 200 grams of whipped cream and 70 grams of powdered sugar, and whisk at high speed until the lines do not disappear.
12
Take a small portion of the beaten cream and place it in a decoration bag (with an 8-toothed flower spout).
13
Add gelatine liquid to the remaining cream and stir well. Remove the mold from the refrigerator, divide two-thirds of the cream and pour it into the mold, flatten the surface, and then continue to refrigerate in the refrigerator for 5 minutes.
14
Mix the remaining one-third of the cream with the purple potato mashed, stir well, pour into a mold, flatten the surface, wrap it with plastic wrap, and send it to the refrigerator for more than 2 hours.
15
Remove the refrigerated mousse, wrap it around with a hot towel, cover it for 1-2 minutes, and then carefully remove the mold.
16
Finally, squeeze cream on the surface of the mousse and garnish with cherry grains.