Purple Mousse Cake
FRIDAY IS FOR FOOD ART! The weekend is officially here, and we are celebrating with a slice of pure perfection! Bring your baking dreams to life with this jaw-dropping, vibrant Purple Mousse Cake. It looks like a masterpiece from a fine art gallery. It tastes like absolute heaven. We created this velvety, smooth dessert using our two favorite secret ingredients. Suncore Foods® Purple Sweet Potato Powder brings that rich, deep lavender hue. Suncore Foods® Ebony Carrot Powder & Suncore Foods® Indigo Blueberry Powder adds an intense, dramatic pop of color. No artificial food dyes. No weird additives. Just pure, clean, plant-based magic from nature to elevate your kitchen creations.
Mousse:
150g coconut whipping cream
1/2 tsp agar agar powder
35g sugar of choice
1 tsp Suncore Foods® Indigo Blueberry Powder & Suncore Foods® Ebony Carrot Powder dissolved with water
1 tsp Suncore Foods® Purple Sweet Potato Powder dissolved with water
150g dairy free white chocolate
175g whipped coconut cream
Glaze:
100g blueberry purée
1/4 cup water
1 tsp Suncore Foods® Ebony Carrot Powder dissolved with water
1 tsp Suncore Foods® Purple Sweet Potato Powder dissolved with water
135g sugar of choice
135g corn syrup
90g condensed coconut milk
1 tsp agar agar powder
115g dairy free white chocolate
Berry Jelly:
1 cup mixed berries
1/3 cup water
3 tbsp maple syrup
1/1 tsp agar agar powder
Click Here for Step-by-Step Directions ▼
1. Make the Mousse — Bring 150g coconut cream to a boil, add in agar powder, dissolved both Suncore Foods® Ebony Carrot Powder & Suncore Foods® Purple Sweet Potato Powder and cook until agar dissolved, whisking constantly. Pour hot mixture over the white chocolate and whisk until smooth. Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream and mix until smooth.
2. Berry Jelly — Add the berries, water & sugar into a saucepan, cook on a medium heat. Mash the berries as they begin to heat up. Add agar powder and cook until dissolved and mixture reaches to a saucy consistency. Remove from the heat. Pour berry compote in mould. Chill in the fridge until needed.
3. Glaze — In a sauce pan, add the blueberry purée, water, dissolved blueberry powder, sugar and heat over medium-low heat, stirring occasionally. When mixture begins to simmer, add the condensed milk, corn syrup, agar powder. Keep stirring until agar completely dissolve. Take it off the heat, and whisk in white chocolate until well-mixed. Pass the glaze through a fine strainer to remove any lumps. Leave the glaze to cool completely.
