Aquafaba-Gingerbread Mousse with Pomegranate

Let's be honest: the dessert is the best thing about christmas dinner. I always don't eat too much of the main dishes so there is still room for the wicked dessert. It's just so divine this heavenly sweet mousse that melts in one's mouth and awakens the sweetest dreams. I'm floating on my christmas cloud out of mousse and pomegranate...

Makes 4 portions.

For the gingerbread mousse:
1 can chickpea water
1 good pinch of salt
120 g couverture chocolate, bittersweet
2 tbsp. coconut blossom sirup (or any other sweetener)
1/2 tsp. vanilla, grounded
1/2 tsp. gingerbread spice
200 g vegan whipping cream
1/2 pomegranate
Let the chickpeas drip off and collect the water. Keep the chickpeas for a curry or any other deliciousness. In this recipe we will only need the chickpea water. Whip chickpea water (aquafaba) with a pinch of salt. This process is going to take about 5-10 minutes until the foam is stiff.
Meanwhile chop the chocolate and melt it in a bain-marie (the water may not boil). Put it aside and wait until the chocolate has cooled off and got a little thicker. Fold chocolate, sirup, vanilla and gingerbread spice in the mousse. Put the mousse in glasses and put them in the fridge for at least 30 minutes.

Serve mousse with whipped cream and pomegranate.

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