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WHIPPED CREAM (AQUAFABA)

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Ingerdients:

1: chickpea can 1 (400g net)

2: chickpeas 250g (soaked in water 12 to 15 hours)

3: icing sugar 1 cup & 1 cup

4: lemon juice 5 drops & 5 drops

5: water 6 litres

6: vanilla essences 2 tsp

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Recipe:

1: first with can chickpeas: drain the water, keep in the freezer for 1 hour or till gets chilled.

2: once chilled place 1 cup in a bowl with icing sugar 1 cup, lemon juice 5 drops, vanilla essences 1 tsp beat till gets thick, will take 12 to 15 minutes.

3: once whipped use on cake as required.

4: second with soaked chickpeas: place the chickpeas in a pressure cooker with water, cook for 25 minutes and drain the liquid in a pan, cook the liquid to make the liquid thick, once thick place in the freezer for 1 hour till gets chilled.

5: once chilled place 1 cup in a bowl with icing sugar 1 cup, lemon juice 5 drops, vanilla essences 1 tsp, beat till gets thick, will take 12 to 15 minutes.

6: once whipped use for frosting cakes etc.

NOTE: THE POINTS TO REMEMBER ARE:

1: THE LIQUID SHOULD BE THICK.

2: SHOULD BE CHILLED AND THE LIQUID CAN BE FROZEN FOR 1 YEAR AND USE AS OR WHEN REQUIRED.

3: IF YOU ARE USING 1 CUP LIQUID THEN ADD 1 CUP SUGAR IT NEEDS TO BE EQUAL.

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