...way back in 2012...I did a version of this recipe with Coconut Cream...and it's delicious...but with all the hype around Aquafaba...I thought I'd try another fat free version of
Vegan Crème Chantilly...
...
Aquafaba...
...it's absolutely amazing that a half cup of bean cooking liquid whips up into mounds of fluff...
...I've not tried baking with it...
...but I've read that you can...and it produces light and fluffy sponge cakes...so maybe we'll revisit some of those recipes as well...
...really amazing stuff...
...nice stiff peaks...
...I won't get to increment my counter for this duplicate recipe...but it's still nice to have it in the recipe index...
Substitutions:
Aquafaba...garbanzo bean cooking liquid...
Recipe here:
Mastering the Art of French Cooking
pp. 580-581
I've grown so used to NOT having whipped cream that I don't think of it when I am making desserts. I am really going to try and make this happen here in the next month or so though. It is so intriguing.
ReplyDeleteWow! I have NEVER heard you could use the liquid from chick peas and whip it up like whipped topping. Do you add sweeteners? What does it taste like?
ReplyDeleteIndeed, what did it taste like?
ReplyDeleteWhen I first learned of this AF thing I was hooked on the creations being shared on this Facebook group. So MANY creative culinary minds in that group. I don't know if you FB, AffectionKnit, or if your readers do, but you don't even need an account to just view the recipes, treats, info, etc. https://www.facebook.com/groups/VeganMeringue/
ReplyDelete(Please excuse the cross-posting on both your blogs, AK, I just think it is a cool idea and a cool group and wanted to share with interested parties.)