Taking photos, whether it be landscape, portraits or food, is about creating a scene. A story. Almost imagining the scene that the photo was taken in. Brown is a pretty dull colour so I added some colour with pops of red and created some texture with peanuts and twine. Rustic 😁. Do you create stories with your photos? Do you find the scene takes longer than the actual food? 🙈 -@sculptedkitchen
Peanut Butter and Chocolate Mousse Parfait
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Details
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Recipe
For the Peanut Butter Mousse
ingredients
- 1 (14 ounce) block soft tofu, pressed and drained
- 1/ 4 cup peanut butter
- 1/ 4 cup maple syrup
- 1 tablespoon peanut butter protein powder
For the Chocolate Ganache
ingredients
- 1 (13.5 ounce) can coconut milk, refrigerated
- 1 cup vegan chocolate chips
- 1 tablespoon chocolate protein powder
For the Meringue
ingredients
- 1 (15 ounce) can chickpeas, liquid drained and reserved
- 1 teaspoon xantham gum
- 1 cup powdered sugar
- Peanuts, chopped, for garnish
Method
Step 1
To make the peanut butter mousse, blend all ingredients in a food processor or blender until smooth.
Step 2
To make the chocolate ganache, scoop the coconut cream from the top of the can and drop into a small pot. Bring to a boil. Pour over chocolate chips, add protein powder, and stir until smooth and chocolate is fully melted.
Step 3
To make meringue, pour chickpea liquid into bowl of stand mixer and whip on high for a few minutes. Add in remaining ingredients and whip on high until stiff peaks form.
Step 4
Layer peanut butter mousse and chocolate ganache in a jar or tall glass. Pipe meringue on top. Garnish with peanuts and extra ganache if desired.