Cooking Steps

1. 

   Step1:Bottom mousse - 220g steamed purple potato (steam raw purple potato for about 15 minutes). Mash and mash. Add 80g milk to make purple potato paste.

2. 

   Step2:Purple sweet potato puree shall be screened at least three times. Purple sweet potato puree + 40g milk + fine sugar. Boil in the pot.

3. 

   Step3:The gelatine is soft in cold water. Add hot water and mix well. Pour into the pot and mix well. Add 100g milk and mix well

4. 

   Step4:Beat the cream to 8 and distribute it. Add it to the previous step. Mix it all well. Put it into the cup to 78 points full. Refrigerate until it solidifies

5. 

   Step5:Top layer - purple sweet potato + water + sugar. Also screene

6. 

   Step6:Gelatine is soft. Heat water and mix well. Pour in the last step

7. 

   Step7:Pour it into the frozen mousse. Refrigerate it until it's frozen. Decorate it to serve