We have a gloriously simple, vegan dessert for Spring and Summer days for you to try. This recipe is adapted from a recipe in Rich's book Plants Taste Better. Light, cold, and a real crowd-pleaser.
FOR A 1L LOAF TIN:
180g aquafaba
(the liquid from a tin of chickpeas, which whips like egg whites)
1/4 tsp cream of tartar
100g caster sugar
80ml espresso
100g Harth Choc Shake
40g pistachios, shelled
1. With an electric whisk, whisk the aquafaba with the cream of tartar until it forms stiff peaks. Slowly add the caster sugar, continuing to whisk until the mixture is thick and glossy.
2. Next, make the espresso and add into the Harth Choc Shake, whisking until smooth. Fold this gently into the meringue in thirds with a spatula, taking care not to knock out too much air, until all combined.
3. Roughly chop the pistachios, reserving 10g, and fold the rest through the mixture.
4. Grease and line a loaf tin with baking parchment and spoon in the mix. Freeze overnight, or for at least 8 hours.
5. Slice and finish with the remaining pistachios.
Try it out this weekend!
