Ever since I had heard about the magic liquid called aquafaba, I had been longing to try my hands at it. After a few tries, a few fails, I've come to realise that this really is a wonder liquid! Nothing more than the water left after cooking chickpeas, it works like wonder! Whether it is making melt in mouth meringues or mousse, it is a great substitute to eggs.
Bursting with lightness and flavour, this dessert is made for the spring time! When the sunshine falls bright and the soft breeze is redolent of all that is pleasurable, all you need is a dessert to go with it. And this is that dessert!
Bursting with lightness and flavour, this dessert is made for the spring time! When the sunshine falls bright and the soft breeze is redolent of all that is pleasurable, all you need is a dessert to go with it. And this is that dessert!
Ingredients
- 4 Tbsp Aquafaba
- 2 Tbsp confectioner's sugar
- 1/2 Tsp vanilla essence (optional)
- Around 6-7 frozen strawberries
- 1 tsp lemon juice
Method
- Beat the aquafaba until stiff peaks form. Add the lemon juice.
- Add the sugar and the vanilla essence. Again beat for 10 minutes.
- Blend the frozen strawberries in a blender.
- Add the strawberry puree to the beaten aquafaba mix and fold gently.
- Refrigerate for around 4 to 6 hours until completely set.
- Enjoy!
Notes:
- You can add some dairy or non dairy cream to add better structure to the mousse.
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