Sweet Potato Mousse Cake
A frozen mousse cake featuring a sweet potato purée base, layered with sponge cake and finished with fresh fruit.
Ingredients
Sweet potato (wrap in foil and bake in a 200°C oven until cooked)
Sugar
Condensed milk
Milk
Gelatin sheets (soak in ice water until softened)
Whipping cream (whipped)
Brandy
5 g
Plain sponge cake (cut one slice using a 6-inch mousse ring)
1
Net-shaped chocolate sheets (for the sides)
Fresh fruit (for topping decoration)
Chocolate decorations (for topping decoration)
Instructions
1
Step 1
Sieve the baked sweet potato into a smooth puree and transfer to a bowl.
2
Step 2
Add the sugar, condensed milk, and milk to the sweet potato puree and mix well, then heat the mixture to 80°C.
3
Step 3
Add the ice-water softened gelatin sheets into the mixture from Step 2 and stir until fully melted, then cool over an ice bath to 35°C.
4
Step 4
Fold the mixture from Step 3 into the whipped cream in several additions and mix until smooth.
5
Step 5
Add the brandy into the mixture from Step 4 and stir to combine.
6
Step 6
Use a 6-inch mousse ring to cut out a slice of sponge cake and set aside.
7
Step 7
Seal the bottom of the mousse ring with plastic wrap, place it on a tray, then put the cake slice inside the ring.
8
Step 8
Transfer the mousse filling into a piping bag, pipe it into the ring from Step 7, smooth the surface, and place in the freezer until fully set.
9
Step 9
Use a kitchen torch to gently heat the sides of the mold, then unmold the mousse.
10
Step 10
Attach the net-shaped chocolate sheets around the sides of the mousse, then decorate the top with assorted fresh fruit and chocolate pieces.
