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I'd never believe it. Food52 and their egg replacer for baking. Yowza! Who knew?
- Thread starter traca
- Start date
Here is one to try with the aquafaba! Sounds delish
Divine!!
Blackberry Lavender "Ice Cream" Mousse:
1/2 cup liquid from a can of garbanzo beans (known as aquafaba)
1 tsp. fresh lemon juice
1/4 cup pure maple syrup
1 tsp. dried lavender
2 cups blackberries (fresh or frozen and partially defrosted)
Cut blackberries into half (or quarters if large). Whip the aquafaba until fluffy (soft peaks), add the lemon juice while continuing to whip until stiff peaks form. With mixer running, drizzle in maple syrup. When incorporated, turn blender off and fold in lavender and blackberries. Freeze until solid, about 1-2 hours.
Serves 6-8.
Divine!!
Blackberry Lavender "Ice Cream" Mousse:
1/2 cup liquid from a can of garbanzo beans (known as aquafaba)
1 tsp. fresh lemon juice
1/4 cup pure maple syrup
1 tsp. dried lavender
2 cups blackberries (fresh or frozen and partially defrosted)
Cut blackberries into half (or quarters if large). Whip the aquafaba until fluffy (soft peaks), add the lemon juice while continuing to whip until stiff peaks form. With mixer running, drizzle in maple syrup. When incorporated, turn blender off and fold in lavender and blackberries. Freeze until solid, about 1-2 hours.
Serves 6-8.
Don't waste the strawberry tops you cut off, make infused water...
http://food52.com/blog/10484-how-to-use-your-strawberry-tops?src=promo_bundle
http://food52.com/blog/10484-how-to-use-your-strawberry-tops?src=promo_bundle