Mango Matcha Affogato!
The ice cream is a mango aquafaba mousse which went beautifully with this Ceremonial Matcha from @heapwellsuperfoods.
I had never had a ceremonial Matcha before, and much preferred using Matcha as an ingredient rather than just drinking it, as I didn't like the bitter taste. But this Matcha is lovely, no bitterness, and, if anything, a slightly sweet taste.
So I am now a Matcha latte convert! Recipe for the ice cream below! But before I get to that I must thank all of my amazing followers who have contributed to me reaching the hallowed 10k!! 🎉🌟🎉Is it ok to admit that I screamed very loudly when I saw the number?! 🙈😂I am enjoying this journey so much and I am very thankful for all of you as you inspire me to keep creating new recipes and take better photographs. Thank you so much for your support!
Mango Mousse Ice Cream
1 tbsp baobab powder
1 can chickpea water
Pinch cream of tartar
1/2 cup icing sugar
First chop the mango and blend it with the baobab to a purée.
Put the chickpea water (aquafaba) in a bowl, add the cream of tartar and whisk until they hold their shape.
Add the icing sugar one teaspoon at a time, whisking after each addition, until all the sugar has been used.
Finally fold in the mango purée with a metal spoon. Do this carefully so as not to collapse the mousse. You can either eat it like this or freeze it until firm.
To create the affogato put the ice cream into a cup and then pour over Matcha tea or Matcha latte and enjoy!