INGREDIENTS
- Génoise are gluten-free:
- – Rice flour 150 g.
- – Cornstarch 25 g.
- – Cassava starch 55 g.
- – Sugar 165 g.
- – Almond flour 95 g.
- – Baking powder 12 g.
- – Sodium bicarbonate 2.5 g.
- – Sal 4 g.
- – Leche vegetal 140 cc.
- – Sunflower oil 45 g.
- – Lemon juice 25 g.
- – Chickpea pasta 100 g.
- – Banana 50 g.
- Jengibre mousse:
- – Aquafaba 120 g.
- – Sugar 90 g.
- – Leche vegetal 300 cc.
- – Tofu 120 g.
- – Vegan butter 120 g.
- – Cornstarch 30 g.
- -Agar agar 3 g.
- – Grated ginger 10 g.
FRAISIER a spectacular French dessert, gluten-free! with ginger mousse
PROCEDURE:
1. Combine the flour, cassava starch, almond flour, sugar, baking powder, baking soda and salt.
2. Pour the vegetable milk and oils over the dry substances, combine till the sugar is totally included and dissolved.
3. Add the lemon juice, banana and chickpea paste. Cook dinner at 170C till you pierce the genase and it comes out clear; let cool filmed; unmold the following day.
Jengibre mousse:
1. Begin mixing the aquafaba.
2. Heat the vegetable milk.
3. Add the cornstarch, sugar and agar agar, convey to a boil for 1 min.
4. Course of with the tofu, ginger and vegetable butter, reserving the new cream in a bowl.
5. When the aquafaba is prepared, add the aquafaba meringue a number of instances to the nice and cozy cream till it’s fully included.
6. Pour into the mildew that we select for our dessert or maintain the trio.
