Asian Sweet Potato Mousse
- 1 net weight about 150 grams Asian sweet potato
- 5 grams Gelatin
- 100 ml Milk
- 4 tbsp Sugar
- 100 ml Heavy cream (either dairy or non dairy)
- 1 Syrup of your preference (brown sugar syrup, maple syrup, etc.)
- Peel the sweet potatoes, cut into small pieces, and soak in water.
- Soak the gelatin in about 3 tablespoon of water and microwave for 20 seconds at 600W to melt.
- Drain the potatoes and place in a microwave safe bowl.
- Cover loosely with plastic wrap and microwave until soft.
- (For 2 cm cubed potatoes, it was about 4~5 minutes at 600W.)
- When the potatoes are soft, mash with a potato masher, when they are still hot.
- If you like it smoother, mash thoroughly.
- Add milk to the mashed potato and mix with a whisk.
- Add sugar and heavy cream and combine well.
- When smooth, pour into the ramekins and chill in the refrigerator.
- When set, enjoy as is, with syrup or whipped cream.
weight, gelatin, milk, sugar, either, syrup
Taken from cookpad.com/us/recipes/147916-asian-sweet-potato-mousse (may not work)