Agua Faba…Let me Educate You!

Have you ever heard of aqua faba? Means bean water and that is what it is; the water in a can of cooked chick pea beans. Aqua faba is used for making vegan whipped cream, no lie! It is pretty simple; drain the water from a can of chickpeas; only they are recommended; other beans make a poor substitute and have a very pronounced beany flavor. Put the liquid (should be ¾ cup from one can of chick peas) into a stand mixer bowl. Beat until foamy, add ¼ tsp cream of tarter which helps form a sturdy structure and beat for 9 or 10 minutes. In the last minute add 1 to 3 tsp vanilla extract and then 1/3 to 2/3 cup powdered sugar. Use immediately.  Here is the site for more information: https://www.allrecipes.com/article/aquafaba/. I think the chocolate mousse sounds especially promising. It is rather similar to my mousse recipe other than it lacks the strong coffee and booze I add!

I looked into aqua faba whipped cream as my goddaughter was visiting and she is a vegan; I wanted to make a parfait for dessert and we got to talking about this interesting stuff. Neither of us ever made it but we were game to try it. We followed the recipe fairly closely. It looked a lot like whipped egg whites. I found it rather insipid but I am betting that if you make the chocolate mousse the chocolate will disguise the less than exciting flavor of this vegan fluff. Plus, I was out of vanilla so we made it almond flavored and skimped on that and the sugar. Maybe it needs more sweetness and a lot of vanilla to taste the best…. Let me know if  you try it; curious what you think.

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