This week is really hot in Denmark (30 degrees C). And so I thought it was time for ice cream made on one of the season’s berries. Instead of egg whites, chickpea water is used in this recipe. The chickpea water is whipped until it is completely stiff – it should stay in the bowl when you turn it upside down. Therefore, it is also very important that you boil the chickpeas till there is very little water left (as stated in the recipe), so that there is a large amount of protein in the water.
Oh, and that bowl, which the ice cream is in is homemade – I’m trying to learn how to make pottery!
Vegan Blackcurrant Sorbet
Equipment
- Ice cream maker
Ingredients
- 150 g chickpeas
- 9 ½ dl water
- 2 dl sugar
- 7 dl blackcurrant
Instructions
- Soak the chickpeas in plenty of water for a minimum of 8 hours or overnight
- Boil chickpeas and 7 dl water at high temperature under a lid until there is only ¾ dl liquid left
- Allow the liquid to cool to room temperature (possibly in the refrigerator)
- Boil sugar and 2 dl water until the sugar is dissolved in the water. Also allow this to cool to room temperature
- Rinse the blackcurrants and blend them in a blender
- Put the blackcurrants in a sieve and use a spoon to squeeze the juice through the sieve
- Mix the blackcurrant juice and the sugar water (not the water from the chickpeas!)
- Transfer the mixture to your ice cream maker and freeze according to the instructions for the ice cream machine
- Use an electric whisk to whip chickpea water till it is a stiff foam (it takes about 10 min)
- Pour the chickpea foam into the ice cream machine about 10 minutes before the ice cream is done
- Transfer the ice cream to am airtight box and put it in the freezer for at leased 20 min before serving to make sure that it is frozen