1. Follow the chiffon cake method to bake a cake body
2. The mold buckles out the cake slices for later use
3. Prepare the ingredients for the mousse, soak the gelatine slices in cold water in advance, soften and drain for later use
4. Put the milk in a small pot, add sugar, heat on low heat, stir until the sugar melts, turn off the heat
5. Add the purple potato mash, stir well and add 1.5 gelatine flakes while it is hot, mix until melted, filter again and let cool for later use
6. Whipping cream beat 6 distribution
7. Mix whipped cream and purple sweet potato liquid evenly
8. 7. Cover the mousse mold with tin foil, put the cake on the bottom, pour the mousse liquid into the refrigerator and refrigerate until solidified
9. (Making mirror cream sauce: milk 15g, whipped cream 15g, egg yolk 10g, sugar 5g, white chocolate 10g, gelatin flakes 0.5g) milk with sugar, heat to melt
10. Slowly pour into the egg yolk liquid, stirring while pouring
11. Pour back into the small pot, add the chocolate chunks, stir while heating until it boils, turn off the heat when the chocolate chunks melt
12. Add the soaked gelatin slices, mix until melted, filter again, let cool and set aside
13. Take out the solidified mousse
14. Pour the cream sauce and refrigerate until set
15. ~
16. The cream sauce layer is delicious, you can omit it if you don’t have it
17. ~
