Peach Blossom Purple Potato Mousse Cake
1.
Wash the dried mountain peach blossoms in boiling water, and then soak in boiling water in advance.
2.
Cut 3 slices of 6-inch sponge cake horizontally, take 2 slices for later use.
3.
Cut off the 1cm thick sides of the cake slices.
4.
Steam the purple sweet potato in advance, take 100g, put it into the food processor, pour 130g beef, add 15g sugar.
5.
Start the food processor to make a purple sweet potato milk paste.
6.
Whipped cream and 20g sugar are beaten to a thick shape.
7.
Pour the whipped cream with purple sweet potato milk paste.
8.
8g gelatin powder is heated with 5 tablespoons of water soaked in peach blossoms to form a liquid state, and let cool.
9.
Pour the gelatin water into the creamy purple potato milk paste and mix well to weigh the mousse.
10.
Cover the bottom layer of 6-inch cake mold with greased paper, put in a slice of cut cake, pour in the mousse, and then put in a slice of cake.
11.
Pour the mousse liquid.
12.
Take a few soaked peach blossoms and gently insert them on the edge. Store in the refrigerator for 4 hours.
13.
Dissolve 2.5g of gelatin powder in the water of soaking peach blossoms.
14.
Prepare a few soaked peach blossoms.
15.
Take out the prepared mousse and pour a layer of soaked gelatin liquid. Tear off the peach petals and place them in the mirror.
16.
Sprinkle some sugar beads. Then put it in the refrigerator for 1 hour. When you take it out, it is easy to release the mold by covering it with a hot towel.
Tips:
The peach blossoms are blanched in boiling water and soaked. The amount of water should be a large cup, enough to melt the gelatine powder twice.
Like sweeter ones, put a spoonful of honey in the gelatin liquid on the mirror surface.
When taking it out, cover it with a hot towel or blow it off with a hair dryer, it will be easy to demould
How to make a 6-inch sponge cake:
(Materials: 40g low-gluten flour, 40g butter, 3 eggs, 45g milk, 40g fine sugar, 5g corn starch)
Cut 40g butter into small pieces and put it in a milk pan to melt until it has a lot of small bubbles. Pour in 40g flour and stir evenly. Add 45g of milk to the hot batter and mix well. Add three egg yolk liquids in portions and stir to form a paste; mix 40g fine sugar and 5g cornstarch into 3 egg whites, beat until hard foaming, cut and mix the egg yolk liquid and meringue evenly into a 6-inch live bottom Chiffon mold, put into the oven, 170 degrees, middle and lower, 45 minutes.
