Photo: Korea Ministry of Food and Drug Safety

Sweet Potato Mousse with Cherry Jelly

Name: Sweet Potato Mousse with Cherry Jelly
Cuisine: South Korea
Ingredients: 50 g cherries (50g); 150 g sweet potato (150g); 50 g white chocolate (50g); gelatin sheet (1 sheet); 20 g pistachios (20g); 20 g hazelnuts (20g); 20 g cashews (20g); 20 g walnuts (20g); 20 g almonds (20g); 20 g raspberries (20g); 20 g raisins (20g); 2 g apple mint (2g)

체리젤리를 곁들인 고구마무스

Dessert · Boiled

DessertsCourse

95kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Sweet Potato Mousse with Cherry Jelly

Not spicyVeganGluten-freeContains: nuts

Ingredients Tap an ingredient to check it off

Servings1

cherries체리(50g)
50 g
sweet potato고구마(150g)
150 g
white chocolate화이트 초콜릿(50g)
50 g
gelatin sheet판젤라틴(1 sheet)
pistachios피스타치오(20g)
20 g
hazelnuts헤이즐넛(20g)
20 g
cashews캐슈넛(20g)
20 g
walnuts호두(20g)
20 g
almonds아몬드(20g)
20 g
raspberries라즈베리(20g)
20 g
raisins건포도(20g)
20 g
apple mint애플민트(2g)
2 g

Nutrition per serving

95kcal

19.1gCarbs

1.8gProtein

1.2gFat

60.7mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the sweet potato well and steam it in a steamer.
Mash the hot sweet potato before it cools.
Melt the white chocolate over a double boiler and mix it with the mashed sweet potato.
Blend the cherries finely in a blender.
Soak the gelatin in water, melt it over a double boiler, mix it with the blended cherries, and let it set.
Chop the nuts, raspberries, and raisins and sprinkle them over the set cherry jelly, pipe the sweet potato mousse around the jelly, and top with apple mint.

💡 TipBecause it is made with a variety of nuts and raspberries, you can enjoy it as a dessert.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.