Ingredients

Redcurrant gel
200g fresh or frozen redcurrants
50ml water
60g caster sugar
10g cornflour

Biscoff tuile/crumb
85g Lotus Biscoff biscuits
30g Cocoa butter

Vegan Chocolate Mousse
180g dark chocolate/couverture
240g water from tin of chickpeas
45g caster sugar
5g vanilla bean paste

Garnish
30g dark chocolate/couverture
A few fresh redcurrants to finish

Introduction

Dark chocolate and aquafaba mousse, Biscoff tuile and crumb, redcurrant gel Light and velvety chocolate indulgence and it’s vegan! Using leftover chickpea water to make a vegan meringue (we use the chickpeas for our hummus!), our pastry chef at Albert’s Schloss – Oliver Campbell and his team create a simple and quick to make dessert that will delight any guest. The redcurrant adds a much-needed acidity to the rich chocolate. This dish is highly valued at site, not only for it’s obvious merits as a strong dessert, but in the fight against food waste and promoting vegan food.

Method

Redcurrant gel
1. Place the redcurrants and sugar in a pan and heat gently until sugar dissolved.
2. Increase the temperature gently and cook the redcurrants until a compote consistency is reached.
3. Make a slurry with the cornflour and water and whisk into the compote. Mix continuously until the cornflour has cooked out and the compote has thickened.
4. Blend to a puree and pass through a fine sieve, cool and then place in the fridge until required.

Biscoff Tuile/Crumb
1. Melt the cocoa butter over a gentle heat, then when liquid remove from heat and cool slightly.
2. Blitz the Biscoff biscuits to a crumb and then add the cocoa butter and mix well. Place between 2 sheets of parchment or silicon mat and roll with a rolling pin to a thickness of 3mm.
3. Refrigerate to set the biscuit and cocoa butter then remove and cut into desired shapes for garnish tuile. Blitz the trimmings back to a crumb and reserve this for building the final dessert.

Vegan Chocolate Mousse
1. Add the chick pea water to a pan and bring to simmer, then reduce by 10%. Cool and then chill the chickpea water to fridge temperature.
2. Melt the chocolate in a bowl over a bain-marie or carefully in a microwave.
3. Whisk the aquafaba reduction, sugar and vanilla on high speed for 10 minutes.
4. Pour the hot chocolate into the whisking bowl quickly and continue until it’s a consistent colour, then scrape down the sides to ensure fully mixed in.
5. Pour the mousse into a piping bag ready to build the glasses.

Garnish
1. Shave dark chocolate for garnish or skills dependent or if you’re feeling confident with chocolate you can temper and create thin chocolate sheets to create shards or any chocolate garnish of your choice!

Build
1. Place some of the Biscoff crumb into the bottom of the glass. Pipe half the dessert glass with chocolate mousse, then a layer of redcurrant gel. Pipe another layer of chocolate mousse and then top off with a layer of redcurrant gel.
2. Add a small pile of crumb and then garnish with chocolate garnish, Biscoff tuile and some fresh redcurrants.

Features more veg
Features more veg
Wastes no food
Wastes no food
https://thesra.org/members/alberts-schloss