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Aquafaba Phyllo Cups

recipe rating: 
5
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SERVING SIZE: 20


Ingredients
  • 1 1/4 cups Lemon Juice
  • 2 each Lemon Zest
  • 1 1/4 cups Sugar
  • 1/4 teaspoon Salt
  • As Needed LEMON CURD
  • 2 tablespoons Milk
  • 3 tablespoons Corn Starch
  • 3 tablespoons Water
  • 2 tablespoons Butter
  • As Needed AQUAFABA TOPPING
  • 1 cup Aquafaba (Brine from Furmano's Garbanzo Beans)
  • 1/2 cup Powdered Sugar
  • 2 teaspoons Cream of Tartar
  • As Needed PHYLLO CUPS
  • 1 2/3 dozen Phyllo Cups
Preparation
  1. In a small pot over medium heat, combine Lemon Juice, Sugar, Lemon Zest, and Salt. Stir to dissolve.
  2. Mix the Milk, Corn Starch, and Water together. Add to the lemon mixture after sugar is dissolved.
  3. Stir constantly until the mixture begins to thicken, then add Butter and stir until it resembles a thick pudding.
  4. Transfer into a cool dish and refrigerate for 2-3 hours.
  5. After Lemon Curd is cooled, add Aquafaba (Brine from Furmano's Chick Peas) to a table top mixer with a whisk attachment. Whip on medium speed until peaks start forming.
  6. Next add Powdered Sugar and Cream of Tartar and whip into stiff peaks.
  7. Fill each Phyllo Cup with Aquafaba topping and the top with a dollop of lemon curd.
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