[1st contest] White Chocolate Cloud Spheres [Lv.intemediate]
Updated: Apr 28, 2021
This recipe was actually inspired by the meditative soundscapes in project rebEarth written by Edward Travi where it was one of the featured dishes at the album release party. You will find more information on the recipe and event on my blog where you will also find the specific brands and ingredients used in order to exactly replicate the recipe and event on my blog. There you can find specifics on brands or ingredients used in order to exactly replicate the spheres.
As a chef, I have always had a focus on nutrition, finding my passion for modifying foods for specific dietary needs. I have been fortunate to have the opportunity to work with athletes, children with (dis)abilities, and with people with a wide variety of illnesses. My main focus is to make eating with specific dietary requirements exciting and enjoyable, so a lot of the recipes I modify end up being plant-based, gluten-free, or soy free (often all three!). The experiences I have encountered on my journey with food and health inspired me to create The Conscious Table as a resource for consciousness, community, and collaboration.
Servings: 12 people.
Total Time : 2 hours.
Prep Time : 30 minutes.
Cooking Time : 10 minutes.
Other Time : Chilling for 1 hour
Size of Container : 9X13 glass dish, small silicone dome sheet
INGREDIENTS
Garbanzo Beans, liquid separated
Lemon Juice
Lemon Zest
Vanilla Extract
Water
Agar Agar Powder
Granulated Sugar
Arrowroot Powder
Vegan Almond Infused White Chocolate
Organic Lemon Oil
Coconut Oil
Food Dye
COOKER / TOOL
Silicone Dome Sheet
🥣 DIRECTION
Step 1. Vegan Zephyr
1 can Garbanzo Beans, liquid separated
1 tsp Lemon Juice
1 Lemon Zest
1 Tbsp Vanilla Extract
3/4 cup Water
1 tsp Agar Agar Powder
1¼ cups Granulated Sugar
Optional Arrowroot Powder
1)
Line a 9X13 inch glass dish with parchment paper and dust with arrowroot powder. Using an electric mixer, whip aquafaba (bean liquid) at high speed.
2)
While aquafaba is whipping, in a small sauce pot bring water and Agar Agar Powder to a boil.
3)
As you are waiting for the water to boil, once the aquafaba is at a stiff peak, add lemon juice, lemon zest, and vanilla extract. Continue to whip the mixture on medium-high speed.
4)
Stir boiling Agar Agar Powder water. Let it boil for about 3 minutes.
5)
Slowly add sugar to the Agar Agar Powder water and allow to boil for 3 minutes.
6)
Reduce speed on mixer to 2 or 4, or to a low speed. Slowly pour in the Agar Agar Powder syrup collapse the air in the whipped mixture.
7)
Once fully incorporated, allow the mixer to run on low speed for 30-60 seconds.
8)
Pour the mixture into the lined and dusted baking dish. Using your hand or a sifter, dust the top with arrowroot starch and set aside to set.
Step 2. Cloud Spheres
2 bars Vegan Almond Infused White Chocolate
2 drips per bar Organic Lemon Oil1
1 tsp Coconut Oil
Optional Food Dye
1)
Using a small pot and a metal steamer basket upside down, heat water in the pan on medium-high heat. Once steam invisible, reduce to a medium-low heat.
2)
Temper your chocolate in 2 separate batches, adding a vegetable-based food coloring to one if you choose. The next two steps are so much fun for kids!
★ TIP ★