Knowledge Base > Fran Costigan - Refreshing Fruit Desserts
Fran Costigan - Refreshing Fruit Desserts
This event was on
Tuesday, July 16, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for an enticing, interactive presentation in which she will explore the vibrant world of summer fruit desserts! From juicy b… Read More.
Question:
How is aquafaba made? I hydrate dried chickpeas but dont get aquafaba the way it is seen in canned chickpeas.
— Kriti Gupta
Answer:
Okay? I cook my chickpeas from dry in my instant pot with a piece of kombu seaweed. I cook all my beans with a piece of kombu seaweed and then, and I don't salt the water. After the chickpeas are ready soft enough to your liking, I take them out and I reduce, you have to reduce the aquafaba in order for it to become meringue that you can make chocolate mousse with or s'mores or baked Alaska, which is a very popular thing. Or think of these as as, uh, meringue cookies that are flat, um, with homemade chickpeas, homemade aquafaba. I reduce it at least by half, at least by half can chickpeas, I reduce the can of chickpea the liquid by about 25%. So that's what you have to do. You have to reduce your aquafaba.
