Taro Mousse
Image credit : pinterest.com
Ingredients
- 250 Milk
- 30 Corn flour
- 5 Gelatine
- 300 Taro paste
- 200 Heavy cream
- 45 Unsalted butter
- 100 Digestive biscuits
- Shredded coconut (moderate amount)
Instructions
- Cut the taro into thin slices and put it in an electric pot to steam. Put 2 cups of water in the outer pot to make it softer. Use a spoon and knead the steamed taro into puree.
- Soak the gelatine slices in ice water to soften them.
- Taro puree + fresh milk + sugar + corn flour, heat over water and stir evenly, cook until it thickens and turn off the heat.
- Stir in the soaked gelatine slices and let them cool evenly. Use digestive biscuit as the bottom layer.
- Heat the butter in hot water bath or melt it in the microwave (5-10 seconds, slowly)
- The biscuits must be pressed tightly, either with a spoon or your hands.
- Beat the whipped cream, use a spatula to mix the mashed taro with the whipped cream evenly.
- Pour into the cake model, freeze for 2 hours to let it shape, and then put it in the refrigerator.
- Sprinkle on your shredded coconut and it's done!