WHITE CHOCOLATE WHIP WITH AQUAFABA WITH CRUMBLE TOPPING AND FRUIT

WHITE CHOCOLATE WHIP WITH AQUAFABA WITH CRUMBLE TOPPING AND FRUIT
Recipe and Photo: Katarzyna Posłuszny
FOOD LOVERS RECIPES
Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won’t regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn’t suitable for vegetarians.
You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit.
crumble topping:
50 g of butter
50 g of flour
50 g of sugar
1 tablespoon of sesame seeds
whip:
200 ml of aquafaba (from one tin of chickpeas)
150 g of white chocolate
150 ml of 30% sweet cream
30 g of caster sugarother ingredients
fruit
caster sugar
Heat the oven up to 180ºC. Cover a baking sheet with baking paper.
Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it.
Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours.
Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves.
Enjoy your meal!
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