White chocolate whip with aquafaba with crumble topping and fruit

[Kasia]

White chocolate whip with aquafaba with crumble topping and fruit.

 

Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians.

You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit.

Ingredients:
crumble topping:
50g of butter
50g of flour
50g of sugar
1 tablespoon of sesame seeds
 

whip:
200ml of aquafaba (from one tin of chickpeas)
150g of white chocolate
150ml of 30% sweet cream
30g of caster sugar
other ingredients
fruit
caster sugar

Heat the oven up to 180C. Cover a baking sheet with baking paper.
Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it.
Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours.
Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves.

Enjoy your meal!