Purple Sweet Potato Coconut Mousse

Creamy, silky, melt-in-the-mouth Purple Sweet Potato White Chocolate mousse paired with soft, chewy Coconut Jaconde Sponge and topped with the most subtle Coconut Jelly. This sinfully delicious treat is made with our Natural Sweet Potato Artisan and Coconut Sweet Cream extract.

Ingredients

COCONUT JOCONDE SPONGE

• 60 g or ½ cup Amoretti® Premium Blanched Almond Flour 
• 70 g / ¾ cup Icing sugar 
• 20 g or ¼ cup Plain flour 
• 40 g or 1/3 cup Egg whites 
• 15 g or 1 Tbsp. Granulated sugar
• 1/8 tsp Cream of tartar
• 2 Large eggs 
• 1 tsp Amoretti® Coconut cream Extract
• 10 g or 1 Tbsp. Unsalted butter(melted) 

COCONUT JELLY

• 7gm or 1 small pack of unflavored Gelatin
• 15ml / 1 Tbsp. Cold water
• 240ml / 1 cup Coconut water

WHITE CHOCOLATE MOUSSE

• 120 gm/ ¾ cup White Chocolate
• 15gm / 1 Tbsp. Unsalted Butter
• Egg Yolk
• 30 gm x 2 (60 gm) or 4 Tbsp. of Granulated Sugar (divided)
• 1-2 Tbsp. Amoretti® Purple Sweet Potato Artisan
• 15ml / 1 Tbsp. Cognac
• 1/2 tsp of Amoretti® Madagascar Bourbon Vanilla Extract
• 1/8 tsp Salt
• ½ - 1 Tsp. Amoretti® Natural Purple Food Color (Optional)
• 1 Egg White
• 120 ml / ½ cup of Heavy Cream

Directions

COCONUT JOCONDE SPONGE

• Preheat the oven to 450 F.
• Grease and keep aside a quarter sheet tray lined with parchment paper.
• In a bowl mix together the almond flour, confectioner’s sugar, and all purpose-flour.
• In another bowl, beat the egg whites with granulated sugar until stiff peaks. Set aside.
• Add the 2 whole eggs along with almond flour mix until pale and creamy.
• Add in melted butter and the extract.
• Gently fold 1/2 of meringue into the mixture.
• Then add the remaining meringue and fold again.
• Bake for 8-10 minutes and cool on the counter.

COCONUT JELLY

• Mix the gelatin in the water and then microwave for a few seconds until melted.
• Pour into room temperature coconut water and mix well until completely incorporated.
• Take a flat tray, pour in the coconut water, and refrigerate overnight or until it jellifies.
• Cut into cubes and set aside.

WHITE CHOCOLATE MOUSSE

•  Take a bowl and melt the white chocolate with the butter in the microwave in 30 second blasts, until smooth and silky. Set aside.
• In another bowl, whisk the egg yolk with 2 tbsp of sugar, until pale and creamy.
• Add in the Amoretti® Purple Sweet Potato Artisan, the cognac and salt. Mix until combined.
• Drop in the melted white chocolate and mix well. This is a good time to add in the Amoretti® Natural Purple Food Color. This is optional if you want your mousse to have a pop purple color. Set aside.
• In another bowl, whisk the egg white with 2 Tbsp of sugar until you get stiff peaks.
• Fold it in with the chocolate mix and set it aside again.
• In another bowl whisk the heavy cream until you get stiff peaks. Fold it into the chocolate mix gently without deflating much of the air.
• Fill the mousse into a piping bag.

ASSEMBLY:

• Cut out circles from the coconut sponge with cookie cutters in the size of your serving glass.
• Start by piping a layer of the mouse. Then place a sponge disc. Repeat the process until you reach the top of the glass.
• Finish with the mousse layer and level off with an offset spatula. Chill until serving
• When serving, scoop and place a mound of the cubed coconut jelly on top. Dig in and enjoy!