Purple Sweet Potato Mousse

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Easy.

Steps to Make Purple Sweet Potato Mousse

Prepare the cake base ingredients. Three eggs, 50g granulated sugar, 60g low-gluten flour, 40g milk, 40g cooking oil, a few drops of white vinegar.

Beat three egg yolks with 20g sugar.

Whisk evenly with a hand whisk.

Then add 40g milk and 40g cooking oil separately, mix well.

Sift in 60g low-gluten flour into the egg yolk mixture.

Stir until the egg yolk mixture is smooth without lumps.

Add a few drops of white vinegar to the egg whites, beat on low speed until coarse bubbles form. Then add 30g sugar in three batches, beat quickly until it forms lines and peaks.

Add one-third of the egg whites to the egg yolk mixture.

Gently fold in the remaining egg whites, scraping from the bottom of the container until well combined.

Pour the batter into a greased mold lined with parchment paper.

Use a spatula to spread the batter evenly.

Preheat the oven to 150 degrees Celsius, bake for about 25 minutes until golden. Remove the cake from the mold immediately after baking, tear off the parchment paper from the corners, and cool on a cooling rack. Once cooled, remove the parchment paper.

Prepare the mousse filling ingredients. 100g milk, 2 gelatin sheets (about 10g), 200g heavy cream, 25g granulated sugar, purple sweet potato.

Peel and wash the purple sweet potato, then slice it.

Steam the sweet potato slices until soft, then mash into a smooth puree.

Heat the milk in a double boiler, add softened gelatin sheets, stir until dissolved. Then set aside to cool (until about 40 degrees Celsius, warm but not hot).

Whip the cream with sugar over an ice bath until 60-70% whipped.

Mix the sweet potato puree into the cooled milk, stirring to combine into a smooth mixture.

Pour the sweet potato-milk mixture into the whipped cream.

Quickly mix until smooth to create the mousse filling.

Using a mousse ring, place it on top of the cake base. Press out two cake bases the same size as the mold.

Place the mousse ring in the center of a plate, then lay a cake base at the bottom.

Pour in the mousse filling (same thickness as the cake base).

Top with another layer of cake base.

Pour in the remaining mousse filling and smooth the top.

Chill in the refrigerator for two hours until the surface sets. Heat QQ sugar with a little water in a saucepan until melted.

Pour the sugar syrup evenly over the cake surface to create a mirror glaze.

Decorate the surface with silver pearls, then chill in the refrigerator for at least two more hours. To remove the mousse ring, you can use a hairdryer to gently warm the edges or apply a warm towel to the surface of the ring.