Aquafaba Meringue Vegan Alaska (Printer-Friendly Version)

Douceur vegan à base d’aquafaba, chocolat, noix et notes florales, alliant textures fondantes et croquantes.

# What You'll Need:

→ Base

01 - 1.5 cups cashews, soaked for creaminess and texture
02 - 1 cup dates, natural sweetener without refined sugar
03 - 1 cup plant-based milk, any non-dairy option
04 - 1.5 cups full-fat coconut cream, for luscious consistency
05 - 0.5 teaspoon ground vanilla bean, enhances flavor
06 - 0.5 teaspoon pink Himalayan salt, to deepen sweetness
07 - 1 to 2 tablespoons maple syrup, optional for added sweetness

→ Candied Almonds and Rose-Flavored Turkish Delight Layer

08 - 1 cup whole almonds, toasted for flavor and crunch
09 - 0.5 cup granulated sugar, for caramelizing
10 - 0.25 cup water, to dissolve sugar for caramel
11 - 0.5 cup vegan rose-flavored Turkish delight, floral notes

→ Double Chocolate Rose Ice Cream Layer

12 - 0.5 cup dates, natural sweetener
13 - 0.5 cup cacao powder, rich chocolate flavor
14 - 2 cups plant-based milk, for creamy texture
15 - 0.25 cup coconut cream, adds indulgent creaminess
16 - 2 teaspoons rose water or culinary rose oil, floral aroma
17 - 0.25 cup dark vegan chocolate chips, chocolate bites
18 - 2 tablespoons maple syrup, for slight sweetness

→ Aquafaba Meringue

19 - 400 grams chickpea liquid (aquafaba), whips into meringue
20 - 0.5 cup powdered sugar, sweetens and stabilizes meringue
21 - a pinch of citric acid, for stability and slight tartness

# Step-by-Step Preparation:

01 - Soak cashews in cold water for 1 hour, then drain and soak again in hot water for another hour. Simultaneously, soak dates in boiling water for 1 hour.
02 - Blend soaked cashews and soaked dates in a high-speed blender with plant milk until creamy. Add full-fat coconut cream, ground vanilla bean, pink Himalayan salt, and maple syrup; blend until smooth.
03 - Pour the base mixture into a lined loaf tin and freeze until set.
04 - Toast whole almonds in a heavy-bottom pan over medium heat until golden brown and fragrant.
05 - Combine sugar and water in the pan, heat until caramel forms, then quickly coat the toasted almonds with the caramel.
06 - Scatter the caramelized almonds over the frozen base, add rose-flavored Turkish delight pieces on top, then return to freezer to set.
07 - Blend dates, cacao powder, plant milk, coconut cream, rose water, dark chocolate chips, and maple syrup until smooth. Freeze until firm, then blend again briefly to create a creamy texture.
08 - Spread the prepared ice cream mixture over the candied almond and Turkish delight layer and freeze for several hours to set.
09 - Whip chickpea liquid with a pinch of citric acid until fluffy peaks form. Gradually add powdered sugar and continue whipping until stiff peaks develop.
10 - Pipe the whipped aquafaba meringue over the frozen ice cream layer, then caramelize the surface gently using a blow torch.
11 - Serve immediately or store the dessert in the freezer until ready to enjoy.

# Additional Tips:

01 - Soaking nuts twice improves creaminess and texture. Toasting almonds before caramelizing enhances their flavor. Whipping aquafaba gradually while adding sugar ensures stable meringue peaks.

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