- 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.
- ‘’‘Seitan marshmallows “”’ is my Motor
- in ‘’‘mayonaise’‘’ with or without tofu
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