Ingredients
Scale
- 1/2 cup aquafaba (liquid from one 15-oz can of chickpeas)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice (optional, for stability)
- 2 cups fresh raspberries (or frozen, thawed and drained)
- 2 tablespoons powdered sugar (for the raspberry puree)
- Fresh raspberries and mint for garnish
Instructions
- Prepare the Raspberry Puree: Blend raspberries with powdered sugar until smooth. Strain if desired and set aside.
- Whip the Aquafaba: In a chilled bowl, whip the aquafaba on medium speed until foamy. Increase to high speed and whip for 10-15 minutes until soft peaks form.
- Add Sugar and Stabilizer: Gradually add granulated sugar, then lemon juice if using, continuing to whip until stiff, glossy peaks form.
- Fold in the Raspberry Puree: Gently fold the raspberry puree into the whipped aquafaba without deflating it.
- Serve or Chill: Serve immediately for a light texture or chill for 1-2 hours for a firmer consistency. Garnish with fresh raspberries and mint leaves.
Notes
Ensure all equipment is clean before whipping aquafaba. Aquafaba takes longer to whip than egg whites, so be patient.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Whipping
- Cuisine: Italian
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 15g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan dessert, raspberry spuma, aquafaba, healthy dessert, summer treat