Probably most of you (including my self) to throw sieved water after cooking beans, chickpeas and other vetches. After you try this delicious chocolate mousse you will probably use the water remaining.
Namely, the drained water is known as the aquafaba is full of protein and egg whites can be substituted in any recipe. It is used for making vegan dishes (butter, cheeses, baked goods, various desserts, …).
I have to point out that the water remaining after cooking the tare must reduce that later could serve instead of egg whites. To start is better to use water from the canned chickpeas that’s ready for the preparation (does not need to be reduced).
It is precisely the main ingredient in this recipe of such water. It is also important to note how one egg white replaces 3 soup spoons of aquafabe and it takes more time for mixing aquafabe of mixing egg whites to get the “snow”.
- 1 tin of chickpeas
- 2 soup spoons of coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ceylon cinnamon
- 75 g good-quality dark chocolate
- for decoration: ground nuts (almonds, walnuts, hazelnuts, …), chopped coconut, berries, …
Melt the dark chocolate in the steam bath (or in a microwave oven but you must take care not to Brown) and place it on the side.
Drain the chickpeas in a bowl suitable for mixing. The liquid that is in the bowl is the so-called. aquafaba. Mix like a aquafabu 5 minutes at maximum speed.
Add the sugar and continue to mix another 5 minutes.
Add the vanilla and cinnamon and mix another 5 minutes (for a total mix 15 minutes) until you get a thick “snow” a brownish color.
In a bowl with the snow slowly add the melted chocolate and spatula, gently stir until the snow and chocolate do not procreate.
The resulting mixture put in fewer containers for serving and place it in the refrigerator for cooling (at least 30 minutes).
Chocolate mousse before serving garnish as desired.
Enjoy the taste of their delicious desserts (519 l 5).
Ivanka je supruga i majka troje djece, a kako joj je zdravlje jako bitno, odlučila je svoje kuhanje i pripremu hrane bazirati na obradi zdravih namirnica. Dakle, u njenoj kuhinji nema bijelog brašna, šećera, margarina, maslaca, te procesuirane i industrijske hrane. Pokušava koristiti što svježije namirnice (posebno iz svog organskog vrta), žitarice, sjemenke, dodatke prehrani (spirulina, pšenična trava, maca, proteini), maslinovo, bučino, kokosovo i laneno ulje te začinsko bilje i začine, kao i što manje termički obrađivati namirnice koje tako gube potrebne hranjive tvari.
Od 17.6.2017. stekla je zvanje Nutricionistica.