| Mousse Cake Recipes |
Ingredients |
- 250 g/ 8¾ oz of yam
- 150 ml of water
- 100 ml of coconut milk
- 50 g/ 1¾ oz of caster sugar
- 1 egg yolk
- 1 tsp of gelatin powder
- 200 g/ 7 oz of fresh cream, whipped
- 1 egg white
- ½ tsp of yam flavoring or essence (optional)
- A few drops of purple coloring (optional)
- A slice of sponge cake
|
Preparation
|
- Peel off the skin from yam and steam them until soft and tender.
- Blend the yam and water using a food processor until smooth.
- Sieve through the yam mixture.
- Bring coconut milk, sugar and egg yolk to cook over simmering hot water.
- Stir the coconut milk mixture until thicken.
- Add the yam paste into the coconut milk mixture. Blend the mixture combination well.
- Stir in gelatin powder with 1 tablespoon of water over hot water until the gelatin fully dissolved.
- Fold in the whipped cream.
- Whisk egg white until soft peaks are formed.
- Fold in the yam mixture with yam essence (if desired) and purple coloring (as you wished) until well mixed.
- Cut the sponge cake into rounds for the mousse base.
- Spoon the yam mousse over the cake. Refrigerate until the mousse is set.
- Turn the mousse cake onto plates and decorate as desired.
|
|