The lockdown for me is a chance to clean up the pantry, instead of concentrating in stocking up with too much food. I always have a full pantry anyway, one of the advantages of leaving a bit out of town perhaps, but also many bags a quarter full that beg to be finished, or cans of food kept in the emergency kit which need rotating anyway. I found a can of sweet chestnut spread which I bought ages ago, I usually combine it with fresh chestnuts or canned chestnuts (not sweet) but I had none. I have plenty of chickpea cans though, and chickpeas are good for making desserts too! Mont Blanc, or Monte Bianco, is one of my favourite desserts, Mum used to make it a lot when I was a child because we have a chestnut wood in Italy, and the nuts were our staple all winter long.
Drain the chickpeas and keep the water aside. This can be used to make vegan meringues (recipe here), or vegan fresh pasta (recipe here), or many other recipes. Then rinse the chickpeas under running water and mush them with the nutri-bullet (not as fine like hummus, leave a little 'texture'. Combine with the chestnut spread and some grated dark chocolate (to taste). The chestnut spread is soo sweet that you won't need to add any sugar.
Mix well, then whip 300 ml of cream and add half to the mixture, one spoon at the time.
Vegans can use coconut cream, like in this recipe here!
Fold the cream in slowly, trying to keep the mixture light.
Like this.
Now spoon the mixture over a plate and shape like a mountain.
Cover with the remaining cream,
Top with more grated dark chocolate,
And decorate, if you like. I used my last blueberries and the first Cape Gooseberries from the garden, and some candied Poppies (recipe here).
Refrigerate for a few hours before serving. Delicious, lots of proteins, gluten free and no cooking required, and no guessing that there are chickpeas there!
Photos and Recipes by Alessandra Zecchini ©
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