Purple Sweet Potato Mousse
a sweet treat recipe
Brianna Shaver is a pastry chef turned stay at home mom, recipe developer and food photographer. After graduating from pastry school, Brianna went on to spend the next 10 years working in bakeries and restaurants all over the west coast, did 5 seasons with her small business in the Seattle farmers market circuit and had a brief stint selling hand decorated sugar cookies on Amazon. She now focuses her time on raising her kids in the mountains of Northwest Montana and building her business: Garden Box Baking. When not in the kitchen you can catch her chasing her wild kids up a mountain, swimming in lakes or curling up with a good book. Follow her drool worthy content on Instagram
@gardenboxbaking, TikTok
@gardenboxbaking and YouTube
@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
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
Imparts a delightful shade of purple to cakes, pastries, frostings, and candies without the need for artificial dyes.
