KIWI PISTACHIO MOUSSE WITH PRALINE CRUMBLES

SERVES 4 PORTIONS

FOR THE KIWI PISTACHIO MOUSSE

1/2 cup (120 ml) aquafaba (the liquid drained from a can of chickpeas—see note)

3 kiwis, peeled and chopped

1/2 cup (62 g) raw pistachios

1/2 cup (60 g) organic powdered sugar

1/8 tsp. cream of tartar

FOR THE PRALINE CRUMBLES

1/2 cup (62 g) chopped roasted pistachios

1/4 cup (48 g) organic brown sugar

1/4 cup (48 g) organic cane sugar

2 tbsp. (28 ml) unsweetened soy-free non-dairy milk

2 tbsp. (28 g) coconut oil

1 tsp. vanilla extract Pinch of salt

FOR THE ASSEMBLY

2 tbsp. (15 g) crushed roasted pistachios

1 kiwi, peeled and diced

NUTRITIONAL VALUES

Calories: 401kcal
Fat: 19.6g (7.4g S.Fat)
Carbs: 55g
Protein: 6.5g
Sugar: 44.3g
Sodium: 749mg

METHOD

TO MAKE THE KIWI PISTACHIO MOUSSE
Beat the aquafaba in the bowl of a stand mixer fitted with the whisk attachment on medium speed until foamy. Increase the speed to high and continue to beat for about 15 minutes, or until the mixture has significantly expanded and formed peaks. While the aquafaba is whipping, puree the kiwi and pistachios in a blender. To get everything, you may need to scrape down the sides a few times. When the aquafaba has formed peaks, slowly drizzle in the powdered sugar and cream of tartar.

Once everything is combined and fluffy, gently fold the kiwi pistachio mixture into the aquafaba until combined; be gentle, or the mixture will deflate and turn into a weird pudding. Divide the mixture into four small bowls and place them in the freezer for 1 to 2 hours.

TO MAKE THE PRALINE CRUMBLES
In a saucepan, combine all the praline ingredients and heat, covered, over medium heat. Line a baking sheet with parchment paper or a silicone baking mat and set aside. Bring the mixture to a boil, stirring frequently to ensure that no sugar crystals are missed. Cook until the sugar is completely dissolved, then test the texture by dropping a small amount into a glass of cold water. It should be pliable and soft.

Remove the pan from the heat and vigorously stir until the praline pulls away from the pan's sides and loses its gloss, becoming more matte. Place 4 spoonfuls on a baking sheet and set aside for 10 minutes to cool.

TO ASSEMBLE
Once the kiwi pistachio mousse has frozen, divide 1 praline between 4 bowls and top with crushed pistachios and kiwi. Serve right away.