Ice Meringues with White Chocolate & Passion Fruit Mousse

ICE MERINGUES

WHITE CHOCOLATE & PASSION FRUIT MOUSSE

LUKASZ WACIRZ | POLAND

This dessert is very simple and mainly based on one ingredient, chickpea water (also known as aquafaba) which is used to make our vegan meringues. Most people throw away the aquafaba when draining chickpeas. But aquafaba is an ingredient that can be used in many different ways, not just in desserts, but also to make vegan mayonnaise, butter, dumplings or even pasta. There is one other special ingredient which makes our meringues feel “ice cold”. There’s no need to keep your meringues in a cold place, but to get that ice cold feeling on your tastebuds we use Erythritol – an organic sugar substitute. We also combine white chocolate with chickpea water and passion fruit to fill our meringues; resulting in the perfect balance between sweet and sour.

SAVED FOOD Aquafaba (Chickpea Water)

INGREDIENTS SERVINGS 20

PREP 30 minutes

METHOD COOK 2 hours and 30 minutes

290 ml Aquafaba (Chickpea Water) 200 g Erythritol or Another Organic Sugar Substitute 5 g Lemon Juice 110 g White Chocolate Chips 50 g Passion Fruit Puree

To keep meringues in place, use a bit of whipped aquafaba and erythritol to stick paper to baking tray!

1. Whip 150 ml of the aquafaba at high speed until fluffy like egg whites.

2. Continue to whip at high speed while adding a spoonful of the erythritol every 2 minutes until all 200g is fully mixed in. Add lemon juice at end.

3. Place parchment paper on a baking sheet. Put your mixed aquafaba mixture into a piping bag and make swirls on the parchment paper. They have to be big enough to stuff them with your white chocolate & passion fruit mousse after baking.

4. Bake your meringues in a preheated 130°c oven for one hour.

Have them cool in a dry place for up to 20 minutes.

5. To make the white chocolate & passion fruit mousse, melt the white chocolate. Once fully melted, let it cool.

6. With remaining aquafaba, whisk in a bowl until soft peaks, 5-10 minutes.

7. Gently fold in the cool, melted white chocolate using a spatula, then lightly stir it until chocolate is fully incorporated into aquafaba.

8. Add passion fruit pulp and stir lightly.

9. Use second piping bag to fill the mousse into your baked meringues.

10. Let it chill in the fridge for an hour and serve!