— Patrick Britton

I'm going to ask Patrick to show you a photo of some aquafaba and there's a backstory on it. So after we see the photo, I wanna talk to you about aquafaba a little before we close out this session. So I told you earlier, if you were here earlier, that I made this big giant baked Alaska that I served over the weekend. And a baked Alaska is an ice cream cake and ice cream dessert that's covered with egg white meringue. I used aquafaba and I made a ton of it. I had, you know, I call for taking your aquafaba, I should tell you because I always, I forget that not every single person knows what aquafaba is, but it's the cooking liquid from chickpeas. Whe and I reduce it and chill it. So I took mine out of the freezer instead of my recipe calls for a quarter of a cup, I used a half a cup and adjusted the cream of tartar and the sugar. And I had all this aquafaba. The dessert was delicious and aquafaba doesn't really hold. It will hold if you've made a baked Alaska or you've made some meringue cookies, but if you have leftover whip. So I had put the leftover in a container like this. It was a particularly stiff aquafaba. And in the morning I saw some liquid here. The rest of it was soft, so I rebe it. I was able to rebe the aquafaba and to beautiful peaks. That doesn't always happen. And what I did was I made chocolate mousse with it. I made chocolate mousse. I folded in some stiff chocolate ganache. And what I mean by that is, I told you earlier, a ganache is a proportion. So I used far more chocolate than I used liquid. And then I very gently folded it, didn't whisk it, folded it with a rubber spatula into the aquafaba and got this gorgeous mousse, which has been in my refrigerator now for two days.