{"id":14517,"date":"2022-12-02T15:50:39","date_gmt":"2022-12-02T15:50:39","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=14517"},"modified":"2022-12-11T20:09:30","modified_gmt":"2022-12-11T20:09:30","slug":"chocolade-noten-trifle-met-frambozen","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/nl\/recipe\/chocolade-noten-trifle-met-frambozen\/","title":{"rendered":"Chocolade Noten Trifle met Frambozen"},"content":{"rendered":"\n\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/app.forkranger.com\/wp-content\/uploads\/2020\/01\/smokey-chilli.jpg\" alt=\"smokey chilli\" itemprop=\"image\" onerror=\"this.style.display='none'\"  \/>\n\t<h1>Spinach Pesto<\/h1>\n\t<p>[wpbb post:excerpt length=&#8217;95&#8217; more=&#8221;]<\/p>\n\t<p>[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t<p>Read this first<\/p>\n\t<p>This recipe uses aquafaba (a.k.a chickpea water when draining them). Make sure to check if there&#8217;s enough in the can. In the supermarket, compare the mentioned weight and drained weight for an indication.<\/p>\n<p>With the remaining chickpeas you can make a tasty hummus or serve them <a href=\"https:\/\/fr-wp.cowdev.com\/roasted-chickpeas\/\">roasted on the side<\/a> of one of the main dishes.<\/p>\n<p>The soy whipping cream is added to provide a little more stability, which can be hard if you create a mousse from 100% aquafaba. Check if they have special whipping style soy cream at your supermarket.<\/p>\n\t<p>Easily stored almost ready in the fridge. Add raspberries and pistachios just before serving.<\/p>\n\t<p>Take with you in the glasses, and in separate containers the raspberries and pistachios. Add them once you have arrived at your destination.<\/p>\n\t<p>Necessities<\/p>\n\t<p>besides regular cooking and frying pans, and cutting knives<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2022\/12\/handmixer.png\" alt=\"handmixer\" itemprop=\"image\" height=\"100\" width=\"100\" title=\"handmixer\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Hand mixer<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2022\/12\/spatula-1.png\" alt=\"spatula\" itemprop=\"image\" height=\"100\" width=\"100\" title=\"spatula\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Spatula<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2022\/12\/blender-100x100.png\" alt=\"blender\" itemprop=\"image\" height=\"100\" width=\"100\" title=\"blender\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Hand blender (or food processor)<\/p>\n\t<p>Ingredients<\/p>\n\t<p>6 servings &#8211; 6 glasses<\/p>\n\t50 g<br \/>\n100 ml<br \/>\n70 g<br \/>\n100 g<br \/>\n110 g<br \/>\n100 g<br \/>\n50 g\n\tAquafaba (from chickpeas)<br \/>\nSoy whipping cream<br \/>\nChocolate (Original Beans 70%)<br \/>\nAlmonds<br \/>\nDates<br \/>\nRaspberries (frozen)<br \/>\nPistachios\n\t20 g<br \/>\na few drops<br \/>\n1\/2 tea sp<br \/>\n1 TBL sp\n\t(Plant-based) butter<br \/>\nLemon juice<br \/>\nVanilla aroma<br \/>\nSugar\n\t<p>Prep<\/p>\n\t<p>10 min<\/p>\n\t<ol>\n<li>Drain chickpeas and save aquafaba<\/li>\n<li>Chop almonds<\/li>\n<li>Remove pit (if needed) and chop dates<\/li>\n<li>Defrost raspberries (1h before serving)<\/li>\n<li>Chop pistachios<\/li>\n<\/ol>\n\t<p>Cook<\/p>\n\t<p>30 min + 30 min fridge<\/p>\n\t<p><strong>For the bottom layer, blend almonds, dates and butter into a soft crumble<\/strong><\/p>\n\t<p>preferably use a food processor or if not available a hand blender and a high bowl<\/p>\n\t<p><b>Divide almond-date mix among 6 glasses<\/b><\/p>\n\t<p><strong>Use a handmixer to whisk soy whipping cream to stiff peaks<\/strong><\/p>\n\t<p>until you can hold the bowl upside down and the cream remains ~4 min<\/p>\n\t\t\t\t<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2020\/01\/pan-geel.png\" alt=\"pan geel\" itemprop=\"image\" height=\"29\" width=\"44\" title=\"pan geel\" onerror=\"this.style.display='none'\"  \/>\n\t<p><strong>Place chocolate in a heatproof bowl set over a pan of gently simmering water (don&#8217;t let the bowl touch the water) and stir until chocolate is melted<\/strong><\/p>\n\t<p>switch heat off once water simmers ~5 min, put aside and let the chocolate cool down to room temperature once melted<\/p>\n\t<p><strong>Clean another bowl and the hand mixer with kitchen towel and a few drops of lemon juice<\/strong><\/p>\n\t<p>this removes the remaining fattiness so the aquafaba stiffens well<\/p>\n\t<p><strong>Use a hand mixer to whisk aquafaba to stiff peaks<\/strong><\/p>\n\t<p>mix as stiff as possible, at least until you can create peaks which keep their form ~5 min<\/p>\n\t<p><strong>Add vanilla aroma and sugar gradually while mixing<\/strong><\/p>\n\t<p>~1 min<\/p>\n\t<p><strong>Add melted chocolate to the whipped soy cream gradually<\/strong><\/p>\n\t<p>use a spatula to gently fold to combine<\/p>\n\t<p><strong>Add aquafaba to the chocolate cream mix and gently fold with a spatula to combine<\/strong><\/p>\n\t<p>do not worry if your fluffy mixture deflates a bit once all of the aquafaba has been added &#8211; that&#8217;s perfectly normal &#8211; but you should still see plenty small bubbles in the mixture.<\/p>\n\t<p><strong>Divide among the glasses and put in the fridge<\/strong><\/p>\n\t<p>chill for at least ~30 min<\/p>\n\t<p><strong>Top with the raspberries and pistachios to serve<\/strong><\/p>\n\t\t\t\t<img decoding=\"async\" src=\"https:\/\/fr-wp.cowdev.com\/wp-content\/uploads\/2019\/11\/waves.png\" alt=\"waves\" itemprop=\"image\" title=\"waves\" onerror=\"this.style.display='none'\"  \/>\n\t<p>Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!<\/p>\n<p>As Christmas is often associated with meat, we&#8217;re very curious to learn what you and your guests, friends, family think about this meatless menu.<\/p>\n<p>Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Een luchtige chocolademousse met diepe en intense smaken. Geserveerd op een basis van amandel en dadels en gegarneerd met pistachenoten en frambozen. Het maken van de mousse is een beetje lastig, maar zou geen probleem moeten zijn als je de instructies nauwkeurig volgt. Als je zeker wilt zijn, raden we je aan om het voor kerstdag te proberen met andere 70% donkere chocolade. Hoewel het mogelijk is om een staafmixer te gebruiken, zal een keukenmachine dit een stuk gemakkelijker maken.<\/p>","protected":false},"author":22,"featured_media":14460,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60],"tags":[87,104,105,90,106,107,82,63,79,108,109,110],"class_list":["post-14517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","tag-carrots","tag-cauliflower","tag-cheese","tag-coconut-milk","tag-garlic","tag-onion","tag-oregano","tag-oven","tag-sun-dried-tomatoes","tag-thyme","tag-vinegar","tag-zucchinis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Chocolate and Nut Trifle with Raspberries - Fork Ranger<\/title>\n<meta name=\"description\" content=\"A light-hearted chocolate mousse with deep and intense flavours. 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