"Chickpea water is great for making aerated vegan dishes," says Koludrovic. This parfait recipe is dairy-free and gluten-free, but requires a little planning. Remember to chill your can of chickpeas at least four hours ahead of time, and start this recipe at least a day ahead to set the parfait.
- 450 ml coconut cream, well shaken, chilled at least 4 hours
- 100 gm macadamia or almond butter
- 70 ml maple syrup
- 400 gm can chickpeas
- 100 gm caster sugar
- Pinch of cream of tartar
- 140 gm macadamias, toasted, coarsely chopped
- 2 finger limes, pearls removed
- 300 gm caster sugar
- 15 gm (3cm piece) ginger, thinly sliced
- 1 vanilla bean, split, seeds scraped
- Finely grated zest and juice of 1 lime
- 1 small ripe pineapple, thinly sliced
- 1Line a 20cm x 11cm x 8cm loaf pan with baking paper and place in freezer. Whisk coconut cream, butter and maple syrup in a bowl to combine, refrigerate to chill.
- 2Drain chickpeas, reserving 125ml (½ cup) liquid (aquafaba; see note). Reserve chickpeas for another use. Whisk aquafaba in the bowl of an electric mixer on medium speed until frothy and increased in volume (8 minutes). Increase speed and beat until thickened like meringue (4 minutes). Add sugar and cream of tartar and whisk until stiff and glossy (4 minutes). Fold aquafaba mixture into coconut cream mixture in 2 batches, then fold in half of the macadamias. Spoon into prepared pan and freeze until firm (4 hours or overnight).
- 3For poached pineapple, combine sugar, ginger, vanilla bean and seeds, lime zest and juice, and 600ml water in a saucepan. Stir over low heat to dissolve sugar (2 minutes), then pour syrup over sliced pineapple in a bowl and refrigerate to chill (2 hours).
- 4To serve, cut parfait into squares, top with pineapple and syrup, and top with remaining nuts and finger lime pearls.
Aquafaba is the water in a can of chickpeas. It can be used as a substitute for egg in many vegan dishes.