(Une révision intermédiaire par le même utilisateur non affichée)
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*chocolate mousse‘’: simply aquafaba beaten until sniff incorporated into melted chocolate with a little oil (or vegetable cream).
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*'''chocolate mousse''': simply aquafaba beaten until sniff incorporated into melted chocolate with a little oil (or vegetable cream).
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*Floating islands‘’: sweetened aquafaba whipped up and then steamed.
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*'''Floating islands''': sweetened aquafaba whipped up and then steamed.
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*‘’‘meringue’‘’: same as above but baked in the oven
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*'''meringue''': same as above but baked in the oven
*'''as ice cream and sorbet''' to replace the creaminess given by the addition of egg white (frozen fruit, same weight in sugar, 1 egg white/3 tablespoons of aquafaba). For ice cream you can use vegetable milk + aquafaba or for desserts that tend to freeze (chocolate), mix a little courgette with it to keep the creaminess.
*'''as ice cream and sorbet''' to replace the creaminess given by the addition of egg white (frozen fruit, same weight in sugar, 1 egg white/3 tablespoons of aquafaba). For ice cream you can use vegetable milk + aquafaba or for desserts that tend to freeze (chocolate), mix a little courgette with it to keep the creaminess.
*'''[https://www.seitanismymotor.com/2015/04/homemade-vegan-marshmallows/ Marshmallows] ''' from Seitan is my Motor.
*'''[https://www.seitanismymotor.com/2015/04/homemade-vegan-marshmallows/ Marshmallows] ''' from Seitan is my Motor.
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*[https://www.seriouseats.com/use-chickpeas-to-make-the-easiest-egg-free-mayonnaise-vegan-experience in ‘’‘mayonaise’‘’ with or without tofu]
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*[https://www.seriouseats.com/use-chickpeas-to-make-the-easiest-egg-free-mayonnaise-vegan-experience in '''mayonaise''' with or without tofu]
Version actuelle datée du 19 juillet 2024 à 10:06
chocolate mousse: simply aquafaba beaten until sniff incorporated into melted chocolate with a little oil (or vegetable cream).
Floating islands: sweetened aquafaba whipped up and then steamed.
meringue: same as above but baked in the oven
as ice cream and sorbet to replace the creaminess given by the addition of egg white (frozen fruit, same weight in sugar, 1 egg white/3 tablespoons of aquafaba). For ice cream you can use vegetable milk + aquafaba or for desserts that tend to freeze (chocolate), mix a little courgette with it to keep the creaminess.