Yam Mousse
Top Rated Recipe
Key Details:
prep time: 1 hour 30 minutes
Cook time: 20 minutes
Difficulty Level: Moderate
Course: Dessert
Cuisine: Fusion
Key Ingredients:
Purple yam
Double cream
Sugar
Fennel seeds (saunf)
Hazelnuts
About Yam Mousse
Table of Contents
The purple yam gives
the mousse a lovely colour and a nice texture
- Purple yam, peeled, cut into chunks and boiled 250 gms
- Double cream 200 gms
- Sugar 1 cup
- Fennel seeds (saunf) 1 tsp
Step 1. Put yam chunks in a blender jar, add 1 cup water and grind to a paste.
Step 2. Heat cream in a non-stick pan, add yam paste and mix well. Add fennel seeds and mix well.
Read MoreIngredients
- Purple yam, peeled, cut into chunks and boiled 250 gms
- Double cream 200 gms
- Sugar 1 cup
- Fennel seeds (saunf) 1 tsp
- Hazelnuts 1 cup
- Vermicelli sticks to garnish
How to Make Yam Mousse (Stepwise Photos)
Method
- Put yam chunks in a blender jar, add 1 cup water and grind to a paste.
- Heat cream in a non-stick pan, add yam paste and mix well. Add fennel seeds and mix well.
- Add ½ cup sugar, mix well and let the mixture come to a boil. Take the pan off heat and set aside to cool down to room temperature.
- Heat remaining sugar in another non-stick pan and let it caramelize. Add hazelnuts and mix well.Transfer into a plate and let it cool slightly.
- Dip the rims of serving glasses in the caramelized mixture.
- Transfer the mousse into these glasses. Put some caramelized hazelnuts on top of the mousse in each glass.
- Decorate with vermicelli sticks. Keep the glasses in the refrigerator to chill before serving.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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