Cake

Cake
One slice

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Potato

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One piece

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Gelatin sheets

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Two sheets

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Milk

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Appropriate amount

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Cherry tomatoes

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A little

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Kiwi fruit

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A little

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Sugar pearls

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A little

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Ingredient 1: Chiffon cake. (Only one slice is actually needed.)

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Ingredient 2: Floury potato.

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Ingredient 3: Milk and gelatin sheets.
Ingredients: QP Mayonnaise.

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Peel potatoes, cut into chunks, and steam until cooked.

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Place the steamed potatoes into a food processor, add an appropriate amount of milk, and blend. (If uncertain, avoid adding too much milk initially to prevent the mixture from becoming too thin.)

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Add two tablespoons of QP Mayonnaise. (At this stage, you may adjust the consistency by adding more milk if needed.)

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Blend until a very smooth mousse mixture is achieved.

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Soak gelatin sheets in cold water until softened, then place them into a small saucepan with a little milk. (Do not add excessive milk to avoid affecting the mousse mixture’s consistency; remember to account for this milk when blending earlier.)

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Heat over low heat, stirring until the gelatin is fully dissolved.

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Combine the dissolved gelatin with the prepared potato salad mousse mixture and stir evenly.

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Place the cake on a plate with a depth exactly half the height of the cake. Slice horizontally to obtain a cake layer of uniform thickness.

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13. Trim a small portion from the edge of the cake and place it into a springform pan.

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14. Pour the potato salad mousse mixture into the pan, then refrigerate for over four hours until the mousse is fully set.

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15. Remove from the mold, place on a plate, and garnish as desired.

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