BTS Purple Color Inspired Food

For the frosting

• In a small saucepan, heat 2 tbsp of vegan butter. Add 2 teaspoons of lavender buds and heat for a couple f minutes. Let it cool, remove the buds and place in the refrigerator to harden.
• Combine 1 tbsp vegan milk with pink pitaya and butterfly pea powder.
• Blend vegan butter, sugar, milk and the lavender flavored butter.

For the cupcakes

• Preheat the oven to 180°C degrees and line a muffin tray with 12 cases.
• In a large bowl, sift together the dry ingredients. In a small bowl, combine the wet ingredients.
• Pour the wet mixture over the dry ingredients and mix until just combined.
• Divide the batter equally between the 12 muffin cases and bake for 15 minutes or until a tooth-pick comes out clean. Leave to cool befthe ore frosting.

• Into a medium bowl, sift almond flour and confectioners' sugar thoroughly twice.
• In a mixer bowl with whisk attachment, add in the egg whites and mix until frothy. Slowly add in granulated sugar and ream of tartar. Whip until hard peaks. Add in lavender extract, lemon juice, and lemon zest and mix.
• Sift in the almond flour and confectioners' sugar mixture to the egg white mixture. Use a spatula to fold in the almond flour/confectioners' sugar until well combined.
• Transfer batter into a pastry bag with the extra large piping tip.
• On a baking sheet lined with parchment paper, pipe out 1.5 inch rounds and at least 1.5 inch rounds and at least away from each other.
• Tap the baking sheet a few times to a hard surface to pop any bubbles inside to macarons to avoid cracking in the oven.
• Let the macarons dry for 20-30 minutes before baking. Heat the oven to 300°F and then bake for 17-19 minutes.
• Let coo for 10 minutes. While the macarons are cooling, start on the filling. In a large bowl, whip butter using a mixer. Add in the powdered sugar, salted butter, honey, lemon, and food coloring and continue to whip unt well combined.
• Transfer frosting to a pastry bag with the medium piping tip. Fill the inside of half of the macarons before placing the remaining macarons on top of the filled macarons.

Crust

• Place all ingredients in a food processor, pulse until everything is incorporated.
• Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well.
• Once done, store it in the chiller for 15 minutes.
• In the meantime, preheat your oven to 175 degrees Celsius.
• Right before baking, pierce all over the bottom of the crust with a fork.
• Then bake it for 20-25 minutes or until the edges become golden brown.
• Remove it from the oven and let it cool on the wire rack while you make the filling.

Filling

• Add soy milk to a small saucepan over low heat. Heat until it starts to simmer, turn the heat off and add in lavender buds. Let it steep for 15-20 minutes.
• Strain the lavender buds out then add in all other ingredients except beetroot powder and coconut cream.
• Cook mixture on medium low heat for about 20 medium-lows (stirring constantly).
• When the mixture is turned blue, turn the heat off and add in coconut cream and beetroot powder. Mix well.
• Strain mixture thru fine mesh shift when pour it over cooled tart shell. Store it in the fridge for acouple of hours before serving.

For the Brownie Layer

• Lightly grease 3 mini cheesecake tins with coconut oil.
• Place the apple puree, coconut flour, almond flour, cacao powder, salt, coconut milk, vanilla, and coconut butter in the bowl of a food processor and process until well combined. Add the chocolate chips and process until just mixed in. Let the mixture sit for 5 minutes.
• Divide the brownie mixture evenly and press down into an even layer. Refrigerate it.

For the Blackberry Mousse

• Place the berries in a blender and puree until smooth. Run puree through a fine mesh sieve and discard seeds. Place the puree back in the blender and add the cashews, coconut Oil, maple syrup, lemon juice, vanilla, and chia powder and blend until silky smooth. Run through a fine mesh sieve if a smoother mixture is desired. Pour over the tops of the brownie layer, dividing evenly between all three pans. Freeze for 30 minutes or until solid.
• Remove the cakes from their pans and place them on a work surface.
• Melt the chocolate and coconut oil together in a small bowl in the microwave. Stir together until smooth.
• Dip a small paintbrush into the chocolate and tap or shake over the tops of the cakes. Refrigerate it.

• Prepare 12 glass containers or silicone molds. Each container should be able to hold 1/3 cup of liquid.
• Rinse the sweet potatoes under running water and rub the skin clean. Steam the sweet potatoes until fork-tender, about 30-40 minutes.
• Boil tapioca pearls, stir and cook for 10 minutes,. Then set aside for 20 minutes. Drain the tapioca pearls into a strainer and rinse under cold water until cool, stirring occasionally. Add 5 tablespoons of sugar and mix well. Divide the tapioca pearls into the prepared 12 containers.
• Blend coconut milk and milk. In a small bowl, add the cold drinking water and sprinkle the gelatin over. Mix quickly and set aside for 5 minutes.
• Cut the sweet potatoes and measure out 225 grams of sweet potatoes. Add to the blender with the milk. Blend until smooth. Pour into a small pot. Add the rest of the sugar and cook over medium heat until sugar is melted. Add the gelatin and turn Off heat. Stir until the gelatin is melted.
• Carefully fill each container with the sweet potato mixture while stirring quickly to loosen the tapioca pearls. Refrigerate for at least 4 hours.

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• Trying…Trying……