I use an 6-inch pan with a removable base. You can also use a springform pan. Line the bottom with a parchment paper. If you have an acetate sheet/cake collar for baking, you can line the side of the pan with it. It helps to make the cake looks neat and easier to release. Just leave it without lining if you don't have a cake collar
Prepare the crust:
Place the crackers in a food processor and process into a fine crumbs. You can also put them in a plastic zipper bag, push all the air out and seal. Use a rolling pin to roll over to crush crackers into very fine crumbs. Add the melted butter and stir to combine into consistency of wet sands
Press this mixture onto the base of the pan. Use the flat base of a glass to help you press it down evenly
Chill the crust in the fridge for 30 minutes while you prepare other things
Prepare taro mousse layer:
You will need at least 300 grams of taro after peeling off the skin. Cut into medium-size cubes. Put on a plate and steam over medium heat until they can be easily pierced with a fork, about 25-30 minutes. Mash with a fork while they are still warm or you can use a potato ricer or masher. I added ube extract to make the purple color deeper
Bloom the gelatin with milk in a small bowl and let it stand for 5 minutes. Then you can microwave on high for about 25-30 seconds or so or until it melts
You can also place the bowl of bloomed gelatin in a pot of boiling hot water to melt the gelatin. Make sure the gelatin really melts. It should turn clear when it melts and not cloudy
Get the amount of mashed taro you need for this recipe and keep the rest for other use in the fridge once it has cooled down completely. Put the mashed taro, sugar, and coconut milk in a food processor or a blender and process into a smooth consistency
Add the melted gelatin to the taro mixture. Set aside
In another mixing bowl, add cold heavy cream and start whipping at a low-medium speed until just thickened, it won't hold any shape. Add the taro mixture into the cream and continue to whip over medium-low speed until just soft peak. Don't whip until stiff because the mousse will be hard if you do
Pour this mixture over the crust (which should have nicely hardened by now). Smooth the top with a spatula if needed. Put in the freezer for 30 minutes to firm the mousse up while you prepare the coconut mousse layer
Prepare coconut mousse layer:
The steps are pretty much the same. We want to bloom and melt the gelatin first
Bloom the gelatin with milk in a small bowl and let it stand for 5 minutes
Combine coconut milk, sugar, and salt in a small saucepan and stir over low heat until the sugar melts. Add the bloom gelatin and stir until it melts
In another mixing bowl, add cold heavy cream and start whipping at a low-medium speed until just thickened, it won't hold any shape. Add the coconut milk mixture and continue to whip over medium-low speed until just soft peak. Don't whip until stiff because the mousse will be hard if you do
Pour this layer over the taro mousse layer, which should be "firm" to touch by now
Chill the cake:
Chill the assembled mousse cake in the fridge for at least 4-6 hours or overnight before serving
Serving:
If you don't use a cake collar, use a warm towel to wrap around the cake pan for 2-3 minutes or so, and then gently release the ring and serve the cake. Decorate with some desiccated coconut on top if you wish