Created by the Got the Be NC Competition Dining Series 2014 Fire in the Triad champion, Chef Tim Thompson of Marisol.
Purple Sweet Potato Mousse with Maple Bourbon Honey Syrup and Graham Cracker Crust
Prep Time 10 minutes
Servings 5 peope
- 450 g roasted and smashed purple sweet potatoes
- 210 g cream cheese at room temperature
- 270 g coconut milk
- 300 g whipping cream
- 3 tbsp maple syrup
- 3 tbsp Icing sugar
- 1 tbsp chia seeds
- 1/2 cup local honey
- 1/2 cup good maple syrup
- 4 tbsp bourbon
- 300 g graham cracker crumbs oat biscuits
- 120 g Butter melted
- 1/4 tsp Salt
Set out the cream cheese 2 hours prior to use.
While the potatoes are cooking melt the butter for the pie crust. Mix the butter with the rest of the pie crust ingredients. It is best to mix this with your hands. Line a nine-inch pie pan with graham cracker mixture and put that into the oven for about 12 minutes. Remove the crust from the oven and set it aside to cool.
Pour all the sauce ingredients in a heavy bottom stainless steel saucepan. Put the pan on the stove on medium heat and reduce the contents by 1/3. The sauce may appear thin, but this is normal when it is hot. Allow the sauce to cool for thirty minutes it will become viscous.
First whip the heavy cream with powdered sugar to stiff peaks.
Then in a stand mixer with the paddle attachment mix the potatoes with the remainder of the mousse ingredients, on medium speed, until the mixture is smooth and completely blended together.
Now fold in the whip cream with the potato mixture until both are completely blended together.
Take the pie crust you made earlier and spoon the mousse into the crust. Then put the whole thing in the refrigerator for two or three hours. The longer you leave it in the refrigerator the firmer it will be.
Garnish with berries and finish with the syrup you made earlier.