Haven't heard of aquafaba? The latest craze makes use of that leftover chickpea brine that you usually drain out of your can of garbanzos. That stuff is liquid gold when it comes to whipping up homemade meringues, creams and other desserts. I attempted to come up with a meringue, but the result was more of a whipped cream texture. Either way, it's perfect for adding on top of any dessert or treat.... add a dollop to some homemade nice cream out of frozen fruit, on top of pies, cookies, and cakes, or mixed with some fresh fruit or granola. You'll need a high power food processor or blender to whip this up, but it's really simple and really rewarding to get something so delicious out of that brine you would have drained down your sink otherwise!
Ingredients:
Liquid from 1 can of chickpeas
1 cup of sugar
Directions:
Blend ingredients together in a high powered blender or food processor for at least 5 minutes straight. You'll see the "cream" getting whiter, fluffier, and lighter. I prefer to use natural cane sugar so mine comes out a little heavy and will separate over time, but a powdered sugar should create a lighter and fluffier texture.
Freeze leftovers in a freezer safe container to preserve and thicken your "cream". Keep frozen and take out whenever you need a scoop or two to add to your dessert!
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