Creative dish dessert plating [osmanthus yam mousse with avocado puree]

Please try this recipe without plating, it's really very! Very tasty! The entrance is dense and delicate, the taste is light and elegant, and it is as soft as biting a cloud. It needs to be refrigerated for the best taste. The faint white yam mousse with the osmanthus sauce on the top, not to mention how wonderful. After doing this plating, I found that if I add a circle of rice ears, I can let the "Sheraton" use it! Hahaha~ You can also make rabbits and cut them into small squares, so that there will not be a lot of leftovers. And the rest of the box for plating, I accidentally dug and dug and ate it up...... The production must be an iron stick yam, not a crispy yam. I don't have to go out of my way to buy small brie cheese, I just happened to have it and used it. Please wear gloves when handling yams, as the skin of yams contains saponin, and the mucus contains alkaloids, which may cause allergic reactions to a small number of people, that is, itching. (A small part, don't be nervous~) If you accidentally touch the skin and have been hit, quickly use the following methods to relieve it: 1. Soak your hands in vinegar and rinse well. 2. Turn on the hot air setting of the hair dryer. It will be relieved in half an hour, don't ask me how I know......

Ingredients

Ironstickyam 200 g

Whippingcream 70 ml

creamcheese 50 g

Milk 120 ml

whitesugar 20 g

condensedmilk 36 g

gelatinslices 8 g

osmanthussyrup appropriateamount

Avocadobutter Appropriateamount

Plating

Ediblegoldleaf

Smallbriecheese

Sorrelleaves

Cooking Instructions

ã€Yam Mousse Production Stepsã€‘
Steam the yam with iron sticks, drain if there is water, and then take 160 grams.
Beat yam puree with a cooking stick.
Soak the gelatin flakes until soft, stir in hot water until completely melted.
Heat the milk, add the gelatin and sugar, and stir until there are no particles.
Prepare all the ingredients.
Put them together in the beating bowl.
Beat evenly with a blending stick without particles.
Pour into the mold, if you want to be more delicate, you can sift it once.
Refrigerate for 2-3 hours to set.
ã€How to dig olive-shaped yam mousseã€‘
Immerse the scoop of ice cream in hot water and warm it, then remove it and wipe it dry.
Cut horizontally into the mousse box and pull out the spoon.
Cut in again from the other side.
When you dig it up, the mousse is olive-shaped.
ã€Plating stepsã€‘
Leave a gap in the middle of the plate, turn 2 small round bowls upside down, and put a small spoon of guacamole in the middle.
Use the back of the spoon to draw along the edge of the bowl and gradually narrow it.
Add a little guacamole in the middle and arc the edge of the other small bowl.
Take away the small bowl, fold the paper towel out of the hard corners, and wipe the bad parts of the drawing.
Put 3 pieces of yam mousse at intervals.
Drizzle with osmanthus syrup.
Garnished with edible gold leaf, I also cut some small brie cheese and sprinkled a few pieces to garnish.
Place a sorrel leaf on top of each yam mousse.
Is it beautiful or not?
It's delicious~