Whipped cream — no sugar

Ingredients

• 50 g — Stevia powdered sweetener
• approx. 90 ml — Concentrated aquafaba reduction
• 3–4 drops — Lemon extract

Preparation

1. I boiled the liquid from a can of chickpeas for about 4–5 minutes over medium heat until I obtained a concentrated aquafaba reduction.
2. I left this viscous, gelatinous liquid in the fridge until completely cooled, then whipped it for about 2–3 minutes at maximum speed.
3. I added the powdered sweetener and continued whipping for about 4–5 minutes until the sweetener dissolved completely.
4. I added the lemon extract and whipped briefly, then applied the cream to the dessert with quick decorative touches.

Additional notes

• The extract used will flavor the preparation, masking the distinctive chickpea taste.
• In the future I will add agar-agar to the cream to give it more firmness.
• Being a natural whipped cream foam it is much healthier than the canned or packaged versions from the store.
• You can use the water from home-cooked chickpeas.

Recipe in pictures

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