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Special Recipe

Ingredients Purple Sweet Potato Ebony Carrot Blackcurrant Mousse Cake Directions

Purple Sweet Potato Ebony Carrot Blackcurrant Mousse Cake

Mousse: ⁣
120g coconut whipping cream ⁣ ⁣
35g blackcurrant purée ⁣
1 tsp agar agar powder ⁣⁣⁣
35g sugar of choice ⁣⁣⁣
150g dairy free white chocolate ⁣⁣⁣
120g whipped coconut cream ⁣ ⁣
3 tsp Suncore Foods® Purple Sweet Potato Powder

Chocolate Petals:
Dairy free white chocolate⁣
3-5 tsp Suncore Foods® Ebony Carrot Powder
3-5 tsp Suncore Foods® Purple Sweet Potato Powder

Blackcurrant Jelly: ⁣
120g blackcurrant ⁣
2 tbsp water ⁣
2 tbsp sugar of choice ⁣
1/2 tsp agar-agar powder ⁣

Poppyseed Cake - Dry Ingredients: ⁣
1 cup all purpose flour  ⁣
1 1/2 tbsp poppy seeds ⁣
3/4 tsp baking powder ⁣
1/2 tsp baking soda ⁣
1/8 tsp salt⁣

Poppyseed Cake – Wet Ingredients :
1/4 cup & 2 tbsp dairy free yogurt ⁣
90g unsweetened soy milk ⁣
1/2 cup sugar of choice 
1/4 cup melted dairy free butter or coconut oil 
1 tbsp vanilla extract ⁣

1. Mousse— Bring 120g coconut cream & blackcurrant purée to a boil, add in agar powder and cook until dissolved, whisking constantly. Pour hot mixture over the white chocolate, add Suncore Foods® Purple Sweet Potato Powder and whisk until smooth. Allow mixture to cool to room temperature. Add in the 175g whipped coconut cream and mix until smooth. ⁣Pour mousse mixture into a silicone mold, add blackcurrant jelly and poppyseed cake. Freeze overnight.⁣


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