[tomato Recipe] Purple Potato Jelly Cheese-an Exquisite Choice for Enchanting Afternoon

[tomato Recipe] Purple Potato Jelly Cheese-an Exquisite Choice for Enchanting Afternoon

1. The purple sweet potato is steamed, peeled and cut into pieces, sieved while hot and pressed into a puree, and a part of it is diced

2. Put the digestive biscuits in the fresh-keeping bag and crush them completely with a rolling pin

3. Heat butter in a microwave oven on high heat for 40 seconds to melt into a liquid, pour the biscuits into the butter and mix evenly

4. Pour into the bottom of the 6-inch cake mold, compact and flatten, put in the refrigerator and freeze for later use

5. Soak the gelatine slices in cold water to soften, remove and squeeze out the water for later use

6. Heat the milk in the microwave for 30 seconds, add the gelatin slices, and stir until the gelatin is completely melted

7. Whip the whipped cream with sugar until the volume expands and there are obvious lines.

8. Melt the cream cheese in water, use an electric whisk and add fine sugar to beat until it is uniform and no particles

9. Add the purple potato mash to the cheese paste and mix well

10. After stirring evenly, take out about 100g of purple sweet potato cheese frosting and put it in a piping bag for later use

11. Then add gelatin milk liquid

12. Add the whipped cream and mix well again

13. Take out the mold from the refrigerator, pour half of the cheese paste, and sprinkle with a layer of diced purple potatoes

14. Pour in the remaining cheese paste and smooth the surface slightly

15. Put it in the refrigerator for more than 4 hours, take out the demoulded and cut pieces, and squeeze small flowers under the surface decoration.

Tips:

Precautions:
1. In the formula, add granulated sugar and cream until the lines appear, not too hard.
2. Before demolding the frozen cheese, use a hot rag to spread around the mold, wait for the surrounding to melt a little, and then push it out from the bottom.