Ingredients
-
120ml aquafabacooking liquid/liquid from soaking chickpeas
-
1 dash cream tartar powder
-
2 tbsp caster sugar
-
100g white chocolatevegan
-
250g raspberries
Directions
Delicious dessert with white chocolate and the trendy aquafaba base.
Ingredients
Adjust Servings:
| 120ml aquafaba | |
| 1 dash cream tartar powder | |
| 2 tbsp caster sugar | |
| 100g white chocolate | |
| 250g raspberries |
Steps
|
1
|
Whip the aquafaba and cream of tartar in a bowl using the hand blender’s whisk attachment for 5 minutes until the mixture is stiff. Then add the sugar and continue blending until it has dissolved. |
|
2
|
Melt the chocolate using a double boiler. Let it cool down at room temperature for 10 minutes. Afterwards, stir a tablespoon of the stiffened aquafaba into the chocolate. Using the blender’s whisk attachment, gently fold the rest of the aquafaba into the chocolate. |
|
3
|
Fill up bowls or glasses and store them in the refrigerator overnight. |
Loading...
