Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, mango mousse with cream made using aquafaba. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
It's the best way to use up the liquid in a can of chickpeas. This vegan chocolate mousse is quick and easy to prepare, and the aquafaba makes this delicious vegan dessert extra fluffy and luxurious. Yes, using a high quality chocolate is important - with there being no cream and no other ingredients to add their flavour to this vegan mousse, the flavour comes. cream, mango, sugar.
Mango mousse with cream made using aquafaba is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Mango mousse with cream made using aquafaba is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mango mousse with cream made using aquafaba using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mango mousse with cream made using aquafaba:
- Get For making aqua faba
- Get 300 gms chickpeas soaked in water overnight
- Take 175 gms castor sugar
- Get For mango mousse
- Make ready 1 cup Mango pulp
- Prepare 1 tsp Vanilla essence
Made with aquafaba for an ultra-light and fluffy texture, but still rich and creamy like chocolate mousse This way you will have whipped cream to use to top your mouse if desired). Mango mousse has very creamy, light and airy texture. Heavy whipping cream - You can use 'Malai' which you get from top of milk. And if using store bought heavy whipping cream like I did here, make sure that cream has.
Instructions to make Mango mousse with cream made using aquafaba:
- Boil the soaked chick peas in pressure cooker until 8 whistles. Reduce the flame, continue boiling it for another 20 minutes. Let it cool down for couple of hours. Strain it.
- The liquid which you get after straining it, is called aquafaba. Let the liquid stand for some more time in the refrigerator. Later you can see a thick light brown slimy textured liquid.
- Use 6 tbsp of the liquid and store the rest in fridge. Add castor sugar and start whipping it. The process takes around 20 to 25 minutes. Note:if you can't extract a thick aquafaba, it won't whip.
- Mix the mango pulp and vanilla essence. Fold it.
PS: If you make this vegan chocolate mousse, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Aquafaba should not be fridge-cold as it will make chocolate seize when added. The bowl and the utensils you'll use to whip aquafaba need to be completely. But first you should make this Aquafaba Chocolate Mousse because it's straight up magical. Bonus: It can also be pretty low calorie/low carb depending on the the type of chocolate you use.
So that is going to wrap this up for this special food mango mousse with cream made using aquafaba recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
