You can make a raspberry powder in a similar way to making the beet powder: dehydrate and then grind. In this case, I skipped the juicing step, and just loaded the berries into my dehydrator. You could do this similarly with strawberries, but just cut them into slices first.
Once you have the powder, you can use it to impart raspberry flavour to all kinds of things: brownies were the first thing that sprang to mind, but I also wanted to see if could make a Vegan Raspberry Meringues using aquafaba. And to make it extra pretty, I wanted to try making it a swirl. Turns out, it works great, and how pretty are these?
Yup, even after writing an entire cookbook about it, every single time I whip some up in my stand mixer, it still feels like a miracle that I can make meringue with a waste product.
Okay! So today’s recipe is a riff on the very first aquafaba recipe I ever made, and for many people, it’s their gateway drug to the aquafaba universe.
I normally make this with melted dark chocolate, and it rocks. But if there’s one thing I love almost as much as dark chocolate, it’s peanut butter. Even better when they are together.
I recently got this powdered peanut butter. I’d been reading about this product for a while, and I was curious about it, and how it worked. Lots of folks in the paleo community are loving it, because it can act as a kind of flour sub, but it also adds protein. I’m simply for anything that tastes like peanut butter.
So I’ve been using it the last couple of weeks in my smoothies (yassss!), but I thought I’d try it in some other things as well. Would it work when added to mousse?
Oh yeah it does!
Vegan Peanut Butter Mousse
1/3 cup aquafaba
1/4 cup organic sugar
1/4 tsp cream of tartar or 1/16 tsp of xanthium gum
Add the aquafaba to the bowl of your stand mixer and attach the whip. Add the cream of tartar or xanthium, and begin to whip at low speed for 2 minutes. Increase speed to medium and whip for 2 minutes more. Slowly add the sugar in a stream while whipping, and then turn the speed on high for 2 minutes. Check the mousse at this point, you should have nice stiff peaks. If not, whip it a little longer on high. Remove the bowl from the mixer.
Sift the peanut butter powder into the mousse. Carefully fold it in using a spatula. Spoon into glasses, then allow to set up in the refrigerator for at least a couple of hours. Best if eaten fairly quickly–the mousse will start to deflate after a day or so.