Shipping Insurance
Description
Special Recipe
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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