Aqua faba

Recently,  I was asked to contribute an article to my local magazine. I made the decision to focus on the waste we create around our food.  You can read it here – I’m on pages 14 & 15.

In case you can’t view the PDF, here’s some pictures of the vegan meringue and chocolate mousse I made to go along with the article.


Aqua-faba meringue recipe

  • 1 can’s-worth of aqua-faba (I prefer the chick-pea kind but kidney bean works well too)
  • ½ tsp cream of tartar
  • 125g icing sugar
  • 1 tsp vanilla extract
Preheat the over to 100C.
Whisk the aqua-faba until it doubles in volume.
Add the cream of tartar and continue to whisk until the
AF stands in stiff peaks.
Slowly add the icing sugar and fold in, gently.
Spoon dollops of the mixtrue, or pipe it, onto a lined baking sheet.
Place in the oven for two hours and don’t open the door during this time.
After the two hours, turn off the oven but do not remove the meringues for at least another hour, though ideally, they are best if left until the oven has reached room temperature.
Once completely cooled, store in a cool, dry place.

Chocolate mousse recipe

  • 1 can’s-worth of aqua-faba (I prefer the chick-pea kind but kidney bean works well too)
  • ½ tsp cream of tartar
  • 100g dark chocolate (use vegan-friendly chocolate if required)

Set your chocolate to melt in a bain marie or bowl over a pan of boiling water.

Meanwhile, whisk the aqua-faba until it doubles in volume. Add the cream of tartar and continue to whisk until the AF stands in stiff peaks.

Gently fold the melted chocolate into the AF mixture.
Spoon into appropriate recepticles (I use old china teacups, but glass ramekins from store-bought
puddings work really well too).

Refridgerate for a few hours until firm.

Enjoy with fresh berries and whipped cream/coconut milk, or eat plain as a desert

 

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