Gofio mousse
This is a true canarian treasure that’ll surprise as a brunch side or dessert.
INGREDIENTS
about 100 gr of chilled aquafaba (the residue juice of chickpeas in a jar which you should never throw away!*)
6 tbsp of yoghurt
2 tbsp of gofio (this is a typical canarian kind of flour, in which they toast the grains before they grind them. I usually use corn gofio for this recipe)
1 tsp of lemon juice
2 tsp of ground cinnamon
2 tbsp of agave syrup
to top: toasted nuts (like almonds), seeds, …
PREPARATION
Set the whisker on your kitchen robot and use a clean big bowl. Add the chilled aquafaba and let whisk at full speed for five minutes. After five minutes, add the lemon use and let whisk for five more minutes.
Meanwhile mix the yoghurt with the gofio and the cinnamon until well blended.
The aquafaba should by now be white and thick. Add the agave and whisk at full speed for five more minutes.
Add the yoghurt mix to the aquafaba. With a hand whisker or wooden spoon mix until well blended. Serve directly or store for up to a couple of hours in the fridge before serving.
*Never throw away the aquafabe. Whether you will want to make choco mousse or meringues, it always comes in handy. And you can freeze it.
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