Purple Sweet Potato Mousse
a sweet treat recipe
Brianna Shaver is a recipe developer and food photographer currently based in the PNW. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants and started two small businesses in Seattle, WA. After having her first child, she left her career as a corporate pastry chef at a large tech company to prioritize the things she loves: recipe development, food photography & spending ample time with her family. When not in the kitchen you can catch her hiking up a mountain or curling up on the couch with a good book. Follow her drool worthy content on Instagram
@gardenboxbaking and TikTok
@gardenboxbaking.
This purple sweet potato mousse is a light and fluffy treat, perfect for any occasion! It's incredibly easy to make and has a beautiful, vibrant color thanks to the natural purple sweet potato powder.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 1 H
TOTAL | 1 H 30 M
4 SERVINGS
| 6 ounce cup
PRINT RECIPE
SPECIAL EQUIPMENT:
ELECTRIC HANDHELD OR STAND MIXER
EMULSION BLENDER
- Bloom the gelatin by placing both sheets in cold water. Let sit 5-10 minutes until soft. Bring ⅓ cup (75g) heavy cream to a simmer and then remove from heat. Squeeze the water out of the gelatin sheets and add them to the hot cream, stir until all of the gelatin is melted and combined.
- In a medium bowl, whip the remaining cream, sugar, salt and vanilla to medium peaks to make whipped cream.
- In a large bowl, mix the greek yogurt and purple sweet potato powder together. Add in the cream/gelatin mixture and mix together using an emulsion blender until smooth. If you don’t have an emulsion blender, you can whisk vigorously by hand.
- Gently fold the whipped cream into the greek yogurt mixture until fully combined and smooth. Be careful not to over-mix, you don’t want to deflate the whipped cream.
- Transfer the mousse to a piping bag with a star tip and pipe into small cups. Let the mousse set up in the fridge for 1-2 hours. Top with edible flowers and more whipped cream before serving.
3 days, covered in the refrigerator
The whipped cream can be make using an electric handheld mixer or in the bowl of a stand mixer fitted with the whip attachment
powder
Derived from purple sweet potatoes this powder finds its niche as a natural food coloring; it can impart a delightful shade of purple to cakes, pastries, frostings, and candies without the need for artificial dyes.
TRY ME - SAMPLE$0.75
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$9
