#aca烤明星大赛#grilled Sweet Potato Mousse

#aca烤明星大赛#grilled Sweet Potato Mousse

1. First bake a chiffon cake roll, use a small round mousse ring to press out a cake blank, and cut it into a round slice smaller than the mousse ring (the chiffon cake roll is included in the recipe, so I won’t repeat it here)

2. At the same time, the heart-shaped mousse ring is also used to form a piece of cake dough, which is slightly smaller than the mousse ring.

3. Pour the water in the plate of steamed sweet potatoes, take 180 grams of net weight, pour it into a food processor, add 30 grams of sugar, and 110 grams of water to beat until a thick mashed sweet potato

4. Add 150 grams of homemade sugar-free yogurt to mashed sweet potatoes and mix well (choose thick yogurt)

5. Soak 10 grams of gelatine in ice water in advance, melt in water, add to the sweet potato paste and stir evenly, put it in the refrigerator for 10 minutes until it is thick and take it out

6. Take a cake mold film, put the mousse ring wrapped in plastic wrap on the bottom, put the cut cake slices in the mousse ring, pour the sweet potato mousse paste, and freeze in the refrigerator for 30-40 minutes

7. Make glaze: 150 grams of glucose syrup, add 40 grams of water, 80 grams of sugar into the container, set the stove to boil over medium heat, stir until the sugar melts, remove from heat

8. Then add 40 grams of condensed milk, 90 grams of white chocolate and stir until it melts, then add 10 grams of soft gelatin, and stir evenly (the temperature of the syrup at this time is almost 30 degrees Celsius, suitable for glazing) and shake it a few times to create bubbles. Divide into 2 points, add coloring according to your preference and mix well

9. Take out the mousse from the refrigerator and unmould it, place it on the grilling net, put a larger mold under the grilling net (for easy recycling of glaze), pour the glaze from the middle of the mousse, and immediately move the mousse to the small Put the plate in the refrigerator and freeze until solidified (because the grilled grid is relatively sparse, the bottom of the mousse is very soft, and the mousse will leak through the grid after a long time)

10. The recycled glaze mixed together to become orange, and I poured it on the heart-shaped mousse cake again

11. Finished picture

12. Finished picture