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Purple Sweet Potato Mousse Cakes

  • by Suncore Foods

These adorable Purple Sweet Potato Mousse Cakes are the star of our kitchen! Every bite is a heavenly experience—so soft, moist, and fluffy that they melt in your mouth. The enchanting purple hue comes from Suncore Foods® Purple Sweet Potato Powder, making these treats not just delicious but also delightfully dreamy! Topped with a glaze of luscious purple sweet potato white chocolate and sprinkled with Suncore Foods® Lavender Flower Buds, they’re truly something special. If you want to impress your loved ones (and yourself!) with a sweet creation that’s bursting with flavor, this recipe is a must-try!

Ingredients

Mousse:
13.5 white chocolate
3.9 oz milk
1 teaspoon vanilla extract
1.9 oz egg yolks
1 packet unflavored gelatin
6 tablespoons cold water
7.5 oz heavy cream

Filling:
1 1/2 cups (12 fl. oz.) whole milk
4 large egg yolks
1/2 cup (100 grams) sugar
2 tbsp (16 g) cornstarch
2 cups (16 fl. oz.) whipping cream
11 1/2 tsp plain gelatin
3 tbsp Suncore Foods® Purple Sweet Potato Powder
1/4 cup cold water

Cake:
1.7 oz (48 g) almond flour
1.4 oz (40 g) all-purpose flour
10.7 oz (9 g) cornstarch
5.4 oz (154 g) eggs
3.2 oz (92 g) sugar

Glaze:
1.7 oz white chocolate
1.5 oz cocoa butter
2 tsp Suncore Foods® Purple Sweet Potato Powder
2 tbsp Suncore Foods® Lavender Flower Buds

 

⁣

Directions

1. Cake Layer — Preheat the oven to 340°F. Beat the eggs with sugar until light and fluffy — about 6-8 minutes using a mixer. Mix the wheat flour with the cornstarch, sift it and gradually fold it into the egg mixture using a spatula. Gently fold in the almond flour in portions using the same spatula. Pour the batter onto a baking tray lined with parchment paper. Bake 340°F for about 10 minutes, until lightly golden. 


2. Filling — Separate the eggs, placing the yolks in a small bowl. Set aside or discard the egg whites. Whisk the egg yolks, sugar, and cornstarch together until smooth and lump-free. If the mixture is too thick, add 1–2 tablespoons of milk to loosen it. Heat the remaining milk until steaming, then slowly pour a portion of it into the egg mixture while whisking constantly to temper the yolks. 

3. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it begins to bubble and thickens. Strain the custard through a fine mesh sieve into a small bowl. Dissolve the Suncore Foods® Purple Sweet Potato Powder in water. Sprinkle the gelatin over the mixture and let it bloom. Microwave for 10 seconds, stir well and add it to the custard. Mix well. Whip the cream to soft peaks and gently fold it into the custard. 

4. Trim the edges of the cake layer using a square cake mold. Line the bottom of the mold with parchment paper and insert the cake layer. Pour the purple sweet potato custard over the cake. Chill in the freezer for one hour, or until fully set and firm. Once set, cut the cake into strips to fit your silicone mold. 

5. Mousse — Bloom the gelatin in cold water. In a separate bowl, whisk the egg yolks. Bring the milk to a boil, then slowly whisk it into the egg yolk mixture. Return the mixture to the saucepan and gently heat over low heat, stirring constantly, until it reaches 82°C. Remove from heat and stir in the bloomed gelatin and white chocolate. Let the mixture cool slightly. Whip the cream to soft peaks. Pour the cooled white chocolate mixture into the whipped cream and gently fold to combine. Pipe the mousse into silicone molds, then insert the frozen filling and almond cake layer into the center. Freeze overnight. 

6. Melt the cocoa butter, then stir in the Suncore Foods® Purple Sweet Potato Powder. Add the melted white chocolate and mix until fully combined. Insert a toothpick into the side of each frozen pastry and dip it into the chocolate coating. Sprinkle with  Suncore Foods® Lavender Flower Buds.