I Am Both Tender and Romantic-purple Sweet Potato Cheese Jelly
1.
Wash the purple sweet potato, peel it, slice it, and steam it.
2.
Among them, 60 grams are diced, and the remaining 150 grams are sieved while hot.
3.
Beat the whipped cream to 8 minutes. (I was the leftover whipped cream before, and I couldn't pass it up)
4.
Pour the purple potato cheese paste into the whipped cream and mix well.
5.
Pour small cups and put them in the refrigerator for more than 4 hours. After refrigerating for 2 hours, take out some homemade yogurt and add some homemade yogurt on it.
6.
Frozen cheese can let out the flavor of cheese every other night.
Tips:
1. It is not necessary to have the bottom of the cake. For small cups, it is easier to put a biscuit directly on the bottom of the cup.
2. I just make it with the materials at home, and the amount is more random, so I can prepare the appropriate amount of materials by myself.