Chinese Yam Mousse (Jasmine Flower Shape, No-Bake)
This Chinese yam mousse is one of my favorites—it’s smooth, gently sweet, and incredibly easy to prepare. There’s no baking involved, just simple ingredients and a beautiful jasmine flower shape pressed from the mold.
Ingredients
Main Ingredients
- 200 g Chinese yam
- 600 ml milk
- 25 g gelatin sheets
- 1 set jasmine-shaped silicone molds
Optional
- 35 g sugar
- Strawberry powder for decoration
Instructions
Steam the Chinese yam
- Peel and cut the yam into small pieces. Steam over high heat for 20–25 minutes, until very soft and easily pierced. Let it cool slightly.
Blend until smooth
- Transfer the warm yam to a blender or food processor. Add the milk and blend until completely smooth and silky.
Soften the gelatin
- Soak the gelatin sheets in cold water for 5–10 minutes until fully softened. Squeeze out excess water.
Cook the mousse mixture
- Pour the yam purée into a small saucepan. Add sugar (if using) and heat over low heat, stirring constantly until dissolved. Add the softened gelatin and stir until fully melted. Remove from heat.
Pour into molds
- Let the mixture cool until warm but not hot. Strain once for extra smoothness if desired, then pour into the jasmine-shaped silicone molds. Gently tap to release air bubbles.
Chill to set
- Place the molds in the freezer for about 2 hours, or until fully set.
Unmold and serve
- Gently press from the bottom to release the mousse. Dust with strawberry powder if desired, then serve.