There are plenty of aquafaba recipes, and it’s already getting old – at least that’s what I thought. Until I developed out of a random mood my summer recipe highlight of the year. A fruity and creamy curd mousse that needs only 4 ingredients, which I can recommend for the much too hot summer days. And of course I’m giving you the basics on how to make Aquafaba. When curd, white chocolate, strawberries and aquafaba meet, it’s getting sexy.
This recipe is one of my highlights this summer. It is:
you will only need 3 (to 4) ingredients
and it’s basically done within minutes
I’m not even sure how I came up with this recipe, but when I felt like having a light and fresh dessert, I suddenly threw aquafaba, curd and white chocolate in my bowl. Fresh, local strawberries gave this trio the last tad to perfection.
When I was having BBQ with some friends and we prepared this dessert within 10 minutes to let it chill in the fridge for a couple of hours before serving it and receiving astonished Ah’s and Oh’s for it.
No one could guess that they had chickpea water in their bowl, but everyone noticed the slightly salty touch which makes this dessert stand out so much.
But let’s start with the basics:
What is Aquafaba?
Aquafaba, deriving from the Latin words aqua “water” and faba “bean”, describes the liquid that remains from cooking chickpeas and other beans. This liquid is very high in proteins, making it possible to create fluffy whipped egg whites (without the eggs) with which you can make baiser, pavlova or other fluffy desserts.
How to make Aquafaba
So the next time you’re cooking your chickpeas or opening a can of beans, you should not spill the water down the drain. What a waste! You can store your fresh aquafaba in the fridge for about a week and make fluffy, solid egg snow from it, e.g. for this delicious curd mousse with strawberries.
When it comes to canned chickpeas you’ll have to check which brand works best for you. I am a big fan of Rapunzel, as the cans contain about 200ml of a slightly salty liquid. This saltiness is the perfect contrast for sweet desserts.
I found out that some brands contain only a little up to no water, so you want to check out your local brands or just stick to cooking your own beans and keeping the water.
By the way: Kidney beans and other beans are also suitable for aquafaba mousse, with a slightly stronger taste though.
- 250g Soy Curd or yoghurt (dairy products work fine as well)
- 200g white chocolate
- ~ 200 ml aquafaba (chickpea water from ~ one can)
- ~ 500g strawberries (you can never have enough strawberries)
- Wash and cut the strawberries.
- Add the chickpea water to a bowls and mix it for 3-5 minutes until firm and fluffy.
- Melt the chocolate and with the curd / yoghurt add it to the aquafaba bowl.
- Put some of the strawberries aside for decoration and stir the rest under the aquafaba mousse.
- You can now either divide the mousse evenly into dessert glasses / bowls or just keep it in the big bowls. Garnish with the rest of the strawberries and let the mousse chill in the fridge for at least 2 hours.
- The aquafaba mousse should become solid enough to turn the bowl over without spilling anything. However, if your mousse didn't become as solid as wanted it's still fine and super delicious and fluffy (sometimes that can happen, doesn't decrease the taste).
And what am I doing with all those chickpeas piling up in my fridge?
or how about some sweet and healthy chickpea cookie dough?
or a chickpea scramble for breakfast?
or a cheesy chickpea soup with brussels sprouts?
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