Sweet and airy, bitter and crunchy, acid and juicy – this sweet temptation is everything your taste buds desire.
Marshmallow fluff: Combine equal parts of aquafaba and powdered sugar by beating the aquafaba until peaks form and gradually adding the sugar until the batter turns stiff and shiny. Taste with vanilla extract to your liking.
Filled raspberries: Fill fresh raspberries with marshmallow fluff and brûlée the filling with a kitchen torch.
Chocolate sauce: Mix equal parts of melted bittersweet chocolate and coconut cream. Allow to cool.
Assembly: On a stripe of sauce, arrange quenelles of fluff and filled raspberries as well as chocolate nibs and freeze-dried raspberries. Decorate with carnation and violet blossom.
Oh my goodness. These sound so yummy. 💛
LikeLiked by 2 people
Thank you so much for your kind words, dear 🙏🏼😘 They we’re indeed super delicious 😋
LikeLiked by 1 person
Made these for my roommate, and she loves them! Thank you
LikeLiked by 2 people
Loved reading this. Now craving. 🥳
LikeLiked by 1 person
From a technical point of view vegan marshmallow sounds fascinating! is there any trick to it? – Can you use an electric whisk or does it need to be hand-beaten? I would love to try this
LikeLiked by 1 person
Thank you so much for stopping by, dear 😍 I used an electric whisk and it worked like a charm. It’s fairly simple actually. Just a lot of whisking. Please feel free to let me know how your marshmallow fluff turned out 🤍
LikeLike
I’m so happy to hear that 😍 Thanks a million, love 🙏🏼❤️😘
LikeLike
You’re such a darling ❤️ Thank you, love 🙏🏼😘
LikeLiked by 1 person