Glazed Sweet Potato Mousse

First bake a chiffon cake roll, use a small round mousse ring to press out a cake base, and cut it into a round piece smaller than the mousse ring (the chiffon cake roll recipe is in the recipe, so I won’t go into details here)

At the same time, use a heart-shaped mousse circle to press out a piece of cake dough, cut it slightly smaller than the mousse circle

Pour out the water from the steamed sweet potatoes in the plate, take 180 grams of net weight, pour it into a food processor, add 30 grams of sugar, and 110 grams of water until the sweet potato puree becomes thick

Add 150 grams of homemade sugar-free yogurt to mashed sweet potatoes and stir evenly (choose thick yogurt)

Soak 10 grams of gelatine in ice water in advance until soft, melt in running water, cool slightly and add to the sweet potato paste, stir evenly, freeze in the refrigerator for 10 minutes until thick and take it out

Take the bottom sheet of a cake mold, place a mousse ring with the bottom wrapped in plastic wrap, put the cut cake slices into the mousse ring, pour in the sweet potato mousse paste, and freeze in the refrigerator for 30 to 40 minutes

Make glaze: 150 grams of glucose syrup, add 40 grams of water, 80 grams of sugar into a container, put on the stove and bring to a boil over medium heat, stir until the sugar melts, remove from the heat

Then add 40 grams of condensed milk and 90 grams of white chocolate and stir until melted, then add 10 grams of soaked gelatine and stir evenly (the temperature of the syrup at this time is almost 30 degrees, suitable for glazing). Shake a few times to remove bubbles, divide into 2 points, add coloring according to your preference and mix well

Take out the mousse from the refrigerator and unmold it, place it on the baking mesh, put a larger mold under the grilling mesh (to facilitate the recovery of the glaze), pour the glaze from the middle of the mousse, and immediately transfer the mousse to a small plate and freeze it in the refrigerator until it solidifies (because the baking grid is relatively sparse, the bottom of the mousse is very soft, and over time the mousse will penetrate the grid and leak out)

The recycled glaze mixed together turned orange, and I drizzled it on the heart-shaped mousse cake again

Finished product pictures

Finished product pictures

Overview

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