Purple Sweet Potato Cherry Mousse

Taste: Sweet; Technique: Baking; Time: One hour; Difficulty: Moderate.

Steps to Make Purple Sweet Potato Cherry Mousse

Crush biscuits in a plastic bag using a rolling pin until they become powder.

Melt butter in a large bowl in the microwave on high for 40 seconds until melted.

Pour the crushed biscuit powder into the bowl and mix well with a spoon.

Pour the mixed biscuits into a mold, press and flatten with the back of a spoon, then refrigerate and set aside.

Soak gelatin sheets in cold water until completely softened.

Microwave for one minute until the liquid becomes transparent, then let it cool.

Peel and steam the purple sweet potatoes until soft, or place in a sealed bowl with a little water, microwave on 80% power for 4-5 minutes.

Mash the sweet potatoes in a bowl with the back of a spoon until smooth.

Add 50ML whipping cream, 50ML milk, and 70g powdered sugar to the bowl.

Whisk gently until well combined.

In another bowl, pour in 200g whipping cream and 70g powdered sugar, beat on high speed until stiff peaks form.

Take a small portion of the whipped cream, place it in a piping bag (with an 8-tooth nozzle).

Add the gelatin mixture to the remaining whipped cream, mix well, then remove the mold from the refrigerator, pour two-thirds of the cream into the mold, level the surface, and continue to refrigerate for 5 minutes.

Mix the remaining one-third of the cream with the sweet potato puree, pour into the mold, level the surface, cover with plastic wrap, and refrigerate for at least 2 hours.

Remove the chilled mousse, wrap the edges with a warm towel, let it sit for 1-2 minutes, then carefully unmold.

Finally, pipe cream on the surface of the mousse, decorate with cherry pieces, and serve.