Authentic home cooking from France, with US measurements. 
Vegan Île Flottante with Aquafaba
As part of my effort to reduce food waste, I explored vegetarian and vegan recipes that offer interesting alternatives to animal products, like using chickpea liquid instead of egg whites. I tried making île flottante this way, and it's a great option to avoid throwing away food unnecessarily.
Vegan Île Flottante with Aquafaba
As part of my effort to reduce food waste, I explored vegetarian and vegan recipes that offer interesting alternatives to animal products, like using chickpea liquid instead of egg whites. I tried making île flottante this way, and it's a great option to avoid throwing away food unnecessarily.
Open in Cookpad AppSteps
- 1
First, pour the chickpea liquid into a blender or stand mixer bowl and mix at medium speed for 2 to 3 minutes.
- 2
Gradually increase the speed, then add a few drops of lime juice. When the chickpea liquid becomes foamy, add half of the powdered sugar. Increase the speed and whip until stiff peaks form. It's amazing—it looks just like whipped egg whites!
- 3
Meanwhile, cook the raspberries with the lime juice and the remaining powdered sugar until they break down. Blend and strain the resulting coulis.
Pour the coulis into the bottom of serving glasses. Transfer the chickpea mousse to a mixing bowl and microwave for 5 minutes.
Scoop out quenelles of the aquafaba mousse and place them on top of the raspberry coulis. Sprinkle with lime zest and a few raspberries. Keep in the fridge until ready to serve.
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