Ingredients
Mousse:
La Vida Vegan coconut chocolate spread
300 ml Vegan cream
150 g Vegan white chocolate
Granita:
1/2 Cucumber
100 ml water
100 g sugar
Peppermint leaves
Meringue:
250 ml aquafaba
400 g sugar
2 tspn lemon juice
10 g cornstarch
The instructions
- Heat the cream in a pan, but do not let it boil.
- Remove the pan from the heat and melt the chocolate and some La Vida Vegan coconut spread. Stir until it is all melted and let it cool.
- Cover the pan and set it in the fridge to firm for about 5 hours.
- Bring the sugar and water to a boil. Let it simmer for about 2 minutes.
- Pour the syrup in a bowl and allow it to cool slightly.
- Blend or puree the cucumber and peppermint leaves. Pass it through a sieve, and mix it with the syrup.
- Cover and freeze for about 5 hours. Scrape the mixture in intervals for about 4 times until it is frozen solid.
- Preheat the oven to 100 degrees.
- Beat the aquafaba foamy with 150g of sugar and the lemon juice.
- Add another 250g of sugar little by little while mixing.
- Sift the cornstarch over the whipped aquafaba and gently spoon it through.
- Scoop large spoonfuls onto a baking tray lined with baking paper. Bake firm in about 2 hours at 100 degrees.
Crumble the meringues in a glass. Put the coconut mousse on top and add the granita on top of the mousse. Serve immediately.
