*‘’‘meringue’‘’: same as above but baked in the oven
*‘’‘meringue’‘’: same as above but baked in the oven
*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.
*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.seriouseats.com/use-chickpeas-to-make-the-easiest-egg-free-mayonnaise-vegan-experience in ‘’‘mayonaise’‘’ with or without tofu]
*[https://www.seriouseats.com/use-chickpeas-to-make-the-easiest-egg-free-mayonnaise-vegan-experience in ‘’‘mayonaise’‘’ with or without tofu]
Version du 19 juillet 2024 à 10:03
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
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.