Purple sweet potato mousse
By JosefaHyatt
Last time, I made a round purple potato mousse (Charlotte), but this time I made it again with a 9-inch cake mold and went to a friend's party. It was made in a hurry and there was no decoration on the perimeter, so he came out simply.
Recipe Recommendations
- egg yolk of 8
- protein of 8
- low-gluten flour 1 cup
- gelatin powder 2 small packets
- corn oil 1/2 cup
- milk appropriate amount
- blueberry sauce appropriate amount
- Purple sweet potato paste 3 cups
- sugar appropriate amount
- vinegar few drops
- sweetening
- roast
- several hours
- ordinary
Steps for Purple sweet potato mousse
1
Method of cake body: Put egg whites in a clean water-free and oil-free container, add sugar and vinegar and beat until hard and frothy.
2
Except for the low flour, put the egg yolk paste ingredients into a clean container and stir well.
3
Sieve in the low flour and mix until there are no particles.
4
Add 1/3 protein paste and egg yolk paste and mix well.
5
Pour into the remaining 2/3 of the protein paste and stir well.
6
Pour the cake paste into 2 baking plates lined with tinfoil or oilpaper, smooth it out, and shake it lightly a few times to create large bubbles.
7
Put it into a preheated 350F/180C oven and bake for 20 minutes. Remove it, turn it upside down and tear off the tin foil. Cover the tin foil back on the cake to prevent drying.
8
Fold a cake on foil or oil paper and spread with blueberry sauce.
9
Roll the cake along the long sides, seal both sides, and refrigerate in the refrigerator for 15-20 minutes to shape.
10
Slice the cake roll into thin slices.
11
Lay a layer of plastic wrap on the cake mold and arrange the cake slices on the cake mold.
12
Cut 2 8-inch slices into another plate of cake.
13
How to make purple potato mousse: When baking the cake, you can make mashed potatoes. Peel and slice the purple sweet potatoes, steam them in the pan, and mash them.
14
Sift the purples.
15
Take 3 cups of purple mashed potatoes and 400ml milk, add them to the purple mashed potatoes and stir until a paste.
16
Soak geldine powder in 350ML milk for 10-15 minutes, dissolve in water, and let cool.
17
Pour the gelatine liquid into the purple potato paste and mix well.
18
Whisk whipped cream with sugar until stiff.
19
Stir in the purple sweet potato geldine paste.
20
Pour about 1/2 of the mousse paste into the mold where the cake rolls are laid.
21
Lay a layer of cake slices.
22
Pour in the remaining mousse, cover with another piece of cake, and refrigerate in the refrigerator for more than 3 hours.
23
Put the cake upside down on the cake holder and tear off the plastic wrap.