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Classic Meat Pie: Make a savory meat filling and encase it in flaky pastry for a traditional Aussie meat pie.

Introduction: The Classic Meat Pie

The classic meat pie is a staple in Australian cuisine – a savory pastry filled with meat and vegetables, often enjoyed as a quick snack or a hearty meal. This beloved dish can be found at cafes, bakeries, and even sports stadiums throughout Australia, and has become a favorite among locals and tourists alike. Making a homemade meat pie is a great way to enjoy this iconic Australian dish, and with a little practice, it’s easy to recreate the delicious flavors and textures of a classic meat pie at home.

Crafting a Savory Meat Filling

The filling is the heart of any good meat pie, and there are countless variations to suit different tastes. A classic meat pie filling typically consists of ground beef or lamb, onions, carrots, and peas, cooked in a flavorful sauce. To make the filling, start by browning the meat in a large pan, then add diced onions and cook until they are soft and translucent. Next, add diced carrots and cook until they are slightly softened, then stir in frozen peas and a tablespoon of tomato paste. Season with salt, pepper, and your favorite herbs and spices, then simmer the mixture until the vegetables are tender and the sauce has thickened.

For a more adventurous filling, try adding diced potatoes, mushrooms, or even bacon bits. You can also experiment with different seasonings such as Worcestershire sauce, mustard, or curry powder to add depth and complexity to the filling. Once you’ve perfected your meat filling, it’s time to encase it in flaky pastry.

Encasing the Filling in Flaky Pastry

The key to a perfect meat pie is the pastry – it should be buttery, flaky, and able to hold the filling without getting soggy. You can use store-bought puff pastry or make your own from scratch using a recipe that combines flour, salt, butter, and water. Roll out the pastry on a floured surface until it is thin and flat, then cut it into rounds or squares using a cookie cutter or a knife. Spoon the meat filling onto one half of each pastry shape, leaving a small border around the edges. Brush the edges with beaten egg, then fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges and create a decorative pattern.

Brush the tops of the pies with more beaten egg, then bake them in a preheated oven at 400°F for 20-25 minutes, or until the pastry is golden brown and flaky. Serve the meat pies hot, with a dollop of ketchup or barbecue sauce if desired. With a little effort and a lot of love, you can create a delicious and satisfying classic meat pie that will transport your taste buds to the heart of Australia.

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Australia

Vegemite on Toast: Spread Vegemite on toasted bread for a classic Australian breakfast.

Introduction: The Classic Australian Breakfast Dish

When it comes to classic Australian breakfast dishes, Vegemite on Toast is undoubtedly at the top of the list. Vegemite is a salty and savory spread made from yeast extract. It is a staple in many Australian households and a beloved part of their daily routine. Whether you’re an Aussie native or a visitor, trying Vegemite on Toast is a must-do experience.

How to Prepare the Perfect Vegemite Toast

Making Vegemite Toast is incredibly easy and can be done in a matter of minutes. Firstly, toast a slice of bread to your liking. Once the toast is ready, spread a thin layer of butter onto it. Next, take a small amount of Vegemite and spread it evenly on the toast, making sure not to use too much. Finally, enjoy your Vegemite Toast as is or add your favorite toppings such as avocado, tomato, or cheese.

While Vegemite is a popular spread in Australia, it may not be familiar to everyone. If you’re trying Vegemite for the first time, it’s essential to start with a small amount, as it has a strong and distinctive taste. Vegemite is best enjoyed in moderation and can be part of a healthy and balanced diet.

Health Benefits and Nutritional Value of Vegemite on Toast

Despite its unique taste, Vegemite is a nutritious spread that provides many health benefits. It is an excellent source of Vitamin B, which helps with energy production and supports healthy skin and hair. Vegemite is also low in fat and sugar and contains no cholesterol.

One serving of Vegemite contains only 40 calories, making it a great choice for those watching their calorie intake. Additionally, because Vegemite is a yeast extract, it contains glutamic acid, which gives it an umami flavor that is known to enhance the taste of foods.

In conclusion, Vegemite on Toast is a classic Australian breakfast dish that is enjoyed by many. It is easy to make and provides numerous health benefits. So, if you haven’t tried Vegemite on Toast yet, give it a go and experience a delicious and healthy breakfast option.

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Afghanistan

Afghanistan’s Street Food Revolution: Modern Twists on Classic Flavors

Introduction: The Emergence of Street Food in Afghanistan

Afghanistan’s street food scene has been rapidly evolving in recent years, with vendors across the country introducing innovative twists on traditional dishes. Street food has long been a staple of Afghan culture, offering affordable and convenient meals for people on the go. However, the rise of modern street food has introduced a new level of creativity and sophistication to the scene, drawing inspiration from international culinary trends while still maintaining the rich flavors and spices of Afghan cuisine.

Traditional Afghan Street Food: An Overview

Traditional Afghan street food is known for its hearty and flavorful dishes, often made with ingredients like lamb, chicken, and rice. Popular dishes include kabobs, samosas, and bolani, which is a fried flatbread filled with potatoes or other vegetables. Street vendors also offer a variety of sweet treats, like jalebi (a deep-fried pastry soaked in syrup) and firnee (a creamy pudding flavored with cardamom and rosewater). Many of these dishes have been passed down through generations and continue to be enjoyed by locals and tourists alike.

Modern Twists on Classic Afghan Flavors

In recent years, Afghan street food vendors have been experimenting with new flavor combinations and presentation styles. For example, some vendors are incorporating fusion elements into traditional dishes, such as adding Mexican-style toppings to kabobs or filling bolani with cheese and jalapeños. Others are using modern cooking techniques, like sous vide, to create perfectly tender and flavorful meats. Additionally, street food vendors are starting to offer healthier options, like grilled vegetables and salads, in response to growing demand for wholesome and nutritious meals.

The Rise of Upscale Street Food in Afghanistan

As the street food scene in Afghanistan continues to evolve, some vendors are taking it to the next level by offering upscale versions of classic dishes. These vendors often use high-quality ingredients and focus on presentation and plating, creating a more elevated dining experience for customers. Many upscale street food vendors also offer outdoor seating areas or pop-up restaurants, creating a vibrant and social atmosphere for diners.

Afghan Street Food in the Global Culinary Scene

Afghan cuisine is gaining recognition on the global culinary stage, with many international chefs and food critics praising its unique flavors and spices. Some Afghan street food vendors have even gained national and international acclaim for their innovative dishes. This increased exposure is helping to promote Afghan culture and cuisine around the world, while also generating interest and tourism in Afghanistan itself.

The Challenges Faced by Afghan Street Food Vendors

Despite the growing popularity of Afghan street food, vendors face a number of challenges, including issues with hygiene and safety regulations, limited access to capital and resources, and competition from larger restaurants and fast food chains. Many vendors also struggle with finding consistent and reliable sources for ingredients, which can impact the quality and availability of their dishes.

The Future of Afghan Street Food: Sustainability and Innovation

Despite these challenges, the future of Afghan street food looks bright, with many vendors continuing to innovate and offer new twists on classic dishes. To ensure the sustainability and growth of the industry, there is a need for increased investment in infrastructure, training and education programs, and support networks for small business owners. Additionally, efforts to promote sustainable and ethical practices, like using locally-sourced ingredients and reducing waste, can help to create a more environmentally-friendly and responsible street food industry.

Conclusion: The Resilience of Afghan Street Food Culture

Afghan street food culture has deep roots in the country’s history and traditions, and it continues to evolve and adapt in response to changing tastes and business environments. Through innovation, creativity, and resilience, street food vendors are keeping this vibrant culinary tradition alive and thriving, while also contributing to the local economy and cultural heritage of Afghanistan. As the industry continues to grow and evolve, it will be exciting to see what new and delicious dishes emerge from this exciting and dynamic culinary scene.

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Lifestyle

Poinsettias: The Popular Classic Plants Are so Poisonous

Poinsettias are welcome guests in winter. But are they really that poisonous? We reveal what you need to look out for when it comes to plants.

You should definitely pay attention to this with poinsettias

Even if the cultivated poinsettias are not highly toxic, there are still a few things to consider. Normally, contact with the milky sap of the plant is harmless, but allergy sufferers who are sensitive to latex should still be particularly careful. It is best to handle the poinsettia with gloves if you want to repot it. This way you avoid direct skin contact.

Children and small animals should also stay away from the beautiful plant with the star-shaped leaves. Because they are still very sensitive to the plant toxin. If children or animals eat the plant, they may experience abdominal pain, nausea and vomiting, sleepiness and drowsiness. The affected children or animals should then drink plenty of water and you should take them to a doctor immediately. However, you can also talk to your child in advance and explain the toxicity of the beautiful plant.

Our tip: The poinsettia is an absolute Christmas classic and creates a wintry atmosphere. If you pay attention to a few things, it is not a problem to have the plant in the house. Put them in a place where children and pets have difficulty getting to, so you can continue to enjoy your poinsettia in your own four walls without hesitation.

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Food

Classic German Wedding Soup

Wedding soup is a recipe from German cuisine. The soup is an excellent wedding soup for party guests or a wedding.

Ingredients for 18 people

  • 750 grams of beef rib
  • 2 bunches of soup vegetables
  • 2 onions
  • 1 tablespoon peppercorns
  • 3 bay leaves
  • 4 eggs
  • 250 milliliters of milk
  • 1 grated nutmeg
  • 400 grams of long grain rice
  • 100 grams of raisins
  • 1 kilogram of carrots
  • 500 grams of frozen peas
  • 1 kilogram of white asparagus
  • 400 grams of uncooked veal
  • 1 pot of chervil
  • salt and white pepper

Preparation (ninety minutes)

Wash the meat and clean the soup vegetables, wash and cut into pieces snip.

Rinse and halve the onions and place them with the cut on the bottom of a larger saucepan and roast for about five minutes. Top up with four liters of water. Add meat and greens and then Season with salt, peppercorns, and bay leaves. Bring to the boil and cook on low heat for about 1 hour. Meanwhile, whisk together the eggs and milk, then season with salt and season nutmeg.

Set aside the eggshells five minutes before the end of the cooking time, allow the broth to clarify, and add to it. Divide the beaten eggs into four greased cups. I’m hot Let the water bath stand for about twenty minutes. Then turn out and cut into slices. Cut out small hearts. Rice in plenty of boiling salted water for about twenty minutes to ferment. Rinse the raisins, and fold them in. Drain and steam the rice. Then Peel the carrots and cook in boiling salted water for about fifteen minutes.

Then cut into slices with the colored knife. Pour in the thawed peas. Meanwhile, peel the asparagus and remove the woody ends. Cut the asparagus into small pieces. Pour the broth through a sieve lined with a cloth. Briefly boil the broth to let. Cook the asparagus in it for about ten minutes. Bratwurst mass as small dumplings
presses directly into the soup. Heat the carrots and egg custard in the soup.

Season the soup with salt and pepper. Serve sprinkled with chervil leaves and serve it with rice.

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Food

Classic Matjes Housewife Style

Matjes fillet housewife style is a typical North German dish. It is as popular as it is easy to prepare. In addition to the matjes fillet, you only need a handful of fresh ingredients.

Ingredients for 4 persons

  • 8 herring fillets.
  • 1-2 apples
  • 1-2 onions
  • 1 cup cream
  • 1 pinch of black pepper

Side dishes

As a rule, you boil boiled potatoes or boiled potatoes with the herring pot. They perfectly complement the taste of apples, onions, and matjes. In addition, the consistency of the cooked potato goes well with the cream sauce.

Preparation of the herring

  1. The Matjestopf combines three very different flavors and consistencies into one.
  2. The herring fillet is already pickled and salted and has a typical fish taste. Therefore, the whole dish no longer needs to be salted.
  3. Raw onions have a sharp and also distinctive taste. If you bite into fresh onion rings, it cracks and fresh onion juice is released.
  4. An apple is a sweet fruit. In fact, a sweet apple goes better with this recipe than a tart one. An apple is rather mild in taste and consistency.
  5. A pinch of pepper and a little sauce is all you need to combine this intensive flavor mixture into a dish. The cream is good for this.

Preparation of matjes housewife style

  1. Cut herring fillet into large pieces.
  2. Clean the onion and cut it into rings.
  3. Clean the apple, quarter it, and cut it into large pieces.
  4. Mix all ingredients in a bowl.
  5. Add a pinch of black pepper.
  6. Add enough cream to cover everything well.
  7. Let soak for at least half an hour.

Useful additional knowledge about matjes

Basically, the dish does not need any other ingredients. If you like, you can add a few fresh herbs. Fresh parsley or dill are suitable.

Recipe info

  • Preparation time: 20 minutes
  • Waiting time: at least half an hour
  • Difficulty level: easy
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Food

Soy Drink – The Classic Among Milk Alternatives

In China, soy drinks – also known as soy milk – have been a popular drink for several thousand years. In Europe, the vegan milk substitute has now established itself as a classic among milk alternatives.

The advantages first: soy drinks are vegan, lactose-free, milk protein-free and gluten-free – so they are also suitable for people who are allergic to cow’s milk. And yet the soy drink is not without controversy: there are also allergies to soy. In addition, it is repeatedly claimed that the plant-based milk substitute contains genetically modified soybeans, that the soy is imported from South America and that soy drinks are generally not suitable for children. Not all of that is true. Here we have compiled the most important facts about the soy drink.

What is meant by soy drinks?

The so-called soy milk may not officially be called milk in the EU because it is not milked but made from soybeans. In retail, the drink can therefore be found on the shelves under the name “soy drink”. The same applies to other milk alternatives, by the way.

Soy drinks are based on soybeans and water. As a rule, the drink is made from the press cake that remains when soybean oil is pressed from soybeans. This press cake is soaked in water, finely mashed and then filtered so that solids and liquids are separated.

The pure “soy milk” is then further processed – into tofu, other meat alternatives or drinks. In order to make them durable, the milk alternative is heated to an ultra high temperature.

The finished soy drink usually contains between 8 and 10 percent soy. The slightly yellowish liquid is reminiscent of cow’s milk in consistency, but tastes more like beans or slightly nutty.

Minerals, especially calcium, vitamins such as vitamin B12, and often sugar or flavorings are added to many soy drinks.

What’s in the soy drink? The nutritional values

Soy drink contains around two percent less fat than whole milk (3.5 percent) and slightly more than low-fat milk (1.5 percent).

At three to four percent, the protein content is about as high as that of cow’s milk, but the proteins from the milk substitute are considered to be somewhat easier for the human body to utilize.

In addition, the soy drink also contains saponins and flavonoids, secondary plant substances that are said to have a positive effect. The calcium and vitamin B2 content is rather low, which is why it is often artificially added.

Compared to cow’s milk, soy milk substitutes lack cholesterol, vitamin B12 and vitamin C.

Is soy drink healthy as a milk substitute?

Are soy drinks healthy? Yes and no.

The milk substitute has positive health aspects: It is suitable for people with lactose or milk protein intolerance. Gluten allergy sufferers also have no problems with the drink.

As a high-quality supplier of unsaturated fatty acids and as a source of protein, soya drink helps to ensure the supply of these nutrients in a vegan lifestyle.

The lack of cholesterol also has a positive effect on people with problems in this area. All points that speak in favor of using the milk alternative in coffee or muesli.

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Food

Spaghetti Cacio e Pepe: This is How the Roman Classic Succeeds

Spaghetti Cacio e Pepe is a simple and classic Italian recipe that doesn’t require many ingredients or time. We will show you a basic recipe and a vegan version.

Spaghetti Cacio e Pepe means spaghetti with pecorino and pepper. Cacio is a special Roman pecorino made from sheep’s milk. You can get it in Italian specialty shops or, for example, at a cheese counter. Pay attention to organic quality in order to guarantee species-appropriate animal husbandry.

Spaghetti Cacio e Pepe: basic recipe

For Cacio e Pepe for three people you need about:

400 grams of spaghetti
200 g Pecorino
Salt
black pepper (freshly ground)
Note: Note that pecorino is usually made with animal rennet. These are enzymes that are taken from the stomach of calves. Accordingly, Pecorino is not vegetarian.

How to prepare Cacio e Pepe

Place the spaghetti in boiling salted water. Don’t use too much salt in the pasta water, as the pecorino is already very salty.
Grate the pecorino.
Put the grated cheese in a cold pan. Now add a few tablespoons of the hot pasta water and stir the cheese into a creamy paste. Caution: In a coated pan, you should use a wooden spoon to stir, otherwise the coating could break.
Generously grind the black pepper, add it to the pan and stir the mixture well again.
About 2-3 minutes before the spaghetti is al dente, drain and reserve the pasta water.
Add the pasta to the pan with the pecorino mixture. Now add enough pasta water by the spoonful so that the spaghetti Cacio e Pepe can simmer gently for the remaining minutes.
At the end, the noodles should have soaked up the water and there should be almost no liquid left in the pan.
To serve, you can grate some fresh Pecorino over the portions of your fresh Cacio e Pepe.

Vegan variation of the spaghetti Cacio e Pepe

If you want to make spaghetti cacio e pepe entirely without animal products, you can make a vegan nut-based cheese sauce.

For 300 to 400 grams of spaghetti you need:

25 grams of almonds
25 g cashew nuts
1/2 tbsp sesame seeds
4-5 tbsp yeast flakes
1/4 tsp salt
60 g sauerkraut brine
120 g unsweetened plant drink
1 tbsp olive oil
freshly ground pepper

This is how the vegan version of Cacio e Pepe works:

Roast the almonds, cashews and sesame seeds in a pan without fat until lightly brown and fragrant.
Put the nuts, yeast flakes, salt, sauerkraut brine and plant-based drink with about 250 milliliters of pasta water in a blender and puree the ingredients into a creamy sauce. If the sauce is still too thick, you can add more pasta water in between.
Heat the oil in a pan and grind in some pepper.
Let the pepper roast briefly and then add the cheese sauce.
As described above, add the almost-cooked spaghetti and pasta water and let the pasta simmer in the pan until done.

Tip: Although almonds, cashews and sesame provide the creamy cheese note of the vegan Cacio e Pepe, they are problematic from an ecological perspective: They have to travel long distances to Germany and therefore have a bad ecological balance. Alternatively, you can replace them with the same amount of walnuts and sunflower seeds from German cultivation. When buying the products, also pay attention to organic goods if possible in order to avoid chemical-synthetic pesticides.

 

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Food

Vegan Ramen: The Noodle Classic, But Without Animal Products

Vegan ramen is a delicious twist on the Japanese dish. Here you can find out which ingredients you can use to prepare the pasta classic without any animal products.

If you want to eat vegan ramen, you can easily modify the traditional noodle dish with a few ingredients. The combination of fresh wheat noodles, a spicy aroma and crunchy vegetables conjures up a tasty and healthy meal.

In this article you will learn everything you need to know about ramen and how you can easily cook vegan ramen.

What is ramen?

Vegan ramen is a twist on the classic ramen. Ramen is a traditional noodle dish from Japan. Translated, it means something like hand-pulled noodles. Ramen is the name for the thick wheat noodles made from wheat, salt and water. At the same time, ramen is the name of the classic soup dish that is prepared with noodles, broth and meat, fish or tofu.

Ramen also lives from a fine seasoning. The recipe uses miso: a flavorful paste made from fermented soy. It is suitable for seasoning various Asian dishes, or can simply be prepared as miso soup.

Vegan ramen with different toppings are particularly tasty. Serve with fresh seasonal vegetables such as cabbage, broccoli or edamame. In our Utopia seasonal calendar you can always read which vegetables are currently available from regional cultivation.

When buying your products, make sure that they come from organic farming. In this way you support sustainable agriculture that does not use chemical fertilizers and chemical-synthetic pesticides. If possible, buy at your regional weekly market to support the farmers of the region.

You can get the somewhat unusual ingredients, such as shiitake mushrooms, miso or smoked tofu in a well-stocked health food store.

Prepare ramen: A vegan recipe

The vegetables in this recipe are suggestions and can be modified as desired. Find out which vegetables are in season at the moment and cook with fresh ingredients from the region.

Ingredients:

15 g shiitake mushrooms, dried
2spring onions
2 clove(s) garlic
50 g fresh ginger
100 g fresh shiitake mushrooms
1carrot
100 g edamame, peeled
1pak choy
4 tablespoons sesame oil
30 g miso paste
4 tbsp soy sauce
1.8 l vegetable broth
350 grams of ramen noodles
300 g smoked tofu
1 pinch(s) pepper, coarsely ground
50 g toasted sesame seeds
1 handful of fresh herbs of your choice

Directions:

Soak the dried shiitake mushrooms in a bowl of hot water for 12 minutes.
Then catch the broth and cut the shiitake mushrooms into small pieces.
Wash and peel the vegetables. Chop the spring onions and garlic and finely grate the ginger. Cut the mushrooms, pak choi and carrot into fine strips.
In a wok or large saucepan, heat 3 tablespoons of the sesame oil. First stew the spring onions, garlic, ginger and the dried shiitake mushrooms in it.
Now add the miso paste and the soy sauce. Let everything continue to simmer for two minutes.
Deglaze everything with the mushroom decoction. Add the vegetable broth and let it simmer for 10 minutes on a low heat.
Now add the carrot, edamame and pak choi to the broth and let it simmer for five minutes.
Add the fresh shiitake mushrooms to the soup. Cook them for another five minutes.
Prepare the ramen noodles according to package directions.
Cut the smoked tofu into small cubes and fry it in a separate pan with the remaining sesame oil until crispy.
Serve the ramen noodles in a deep plate along with the vegetable broth and tofu. Decorate the vegan ramen with fresh herbs, ground pepper and roasted sesame.
Tip: Serve with the vegan ramen soy sauce and sesame oil. You can season the ramen as you like.

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Food

White Chocolate Mousse: Classic and Vegan Recipe

White chocolate mousse is a sweet and creamy dessert. You can find out here how you can prepare the fluffy dessert vegetarian and vegan.

Mousse au chocolat is not only available in dark chocolate, but also works with the white counterpart. Since it is quick to prepare but has to rest for a long time, you can prepare it particularly well. This is useful, for example, for a menu evening with a small group of friends or family.

We will show you a vegetarian recipe and a purely plant-based version for white chocolate mousse. You can add more or less sugar to both recipes, depending on your taste. A lot of sweetness comes from the white chocolate. So that the dessert is also visually convincing, you can serve it with mint and fresh fruits such as berries.

White Chocolate Mousse: Tips & Hints

We recommend using organic food for the recipe. Organic certifications such as those from Bioland or Demeter indicate that farmers have complied with certain requirements for environmental protection and animal welfare. For example, you can be sure that the products are free of chemical-synthetic pesticides. In the case of the vegetarian variant, also make sure that the eggs are not shredded.

You can also buy organic chocolate. When it comes to chocolate, you should also make sure that it is fairly traded. This ensures that human rights and fair working conditions are observed in the production chain. So pay attention to the Fairtrade seal when buying.

Tip: For the white mousse au chocolat, all the ingredients should be cold. So only take them out of the fridge just before you use them.

For the vegan version, we use aquafaba, the drained water from chickpeas from a can or jar. Alternatively, you can make your own aquafaba by skimming off the cooking water (not the soaking water!) from dried chickpeas. You can then use the chickpeas to prepare delicious dishes. For example, you can make hummus yourself, serve roasted chickpeas as a snack, or cook a chickpea curry. For example, you could make a chickpea main course and serve vegan white chocolate mousse for dessert.

White chocolate mousse: recipe

Ingredients:

2organic eggs
1 pinch(s) of salt
2 pieces of vegetarian leaf gelatine from agar-agar
100 g white chocolate
25 gsugar
1 packet(s) of vanilla sugar
200 g of whipped cream

Directions:

Separate the eggs. Beat the egg whites with a pinch of salt until stiff and place in the fridge.
Soften the gelatin sheets in cold water according to package directions.
Crush the white chocolate and melt it in a water bath. Make sure that the chocolate doesn’t get too hot, otherwise it will no longer be usable.
Add the softened gelatine leaves to the melted chocolate and stir until the two ingredients are completely combined.
Beat the egg yolk together with the sugar and vanilla sugar until fluffy.
In another bowl, whip the cream until stiff.
Mix the egg yolk and sugar mixture with the melted chocolate. Do this quickly and stir quickly.
Get the beaten egg whites out of the fridge and carefully fold them into the mixture.
Pour the white chocolate mousse into a bowl or several containers, depending on how you want to serve it. Place the mousse in the fridge for at least three hours.

White mousse au chocolat: That’s how it’s vegan

Ingredients:

140 g vegan white chocolate
240ml Aquafaba
0.5 tsp baking powder
2 tbsp sugar
1 packet(s) of vanilla sugar

Directions:

Chop the chocolate into small pieces and melt them in a water bath. Don’t let it get too hot or it will become unusable.
Drain the chickpea aquafaba and catch it in a large bowl.
Beat the aquafaba for several minutes until fluffy and quite stiff. Meanwhile, stir in the baking powder. This makes it easier to pitch. Finally, add the sugar and vanilla sugar while stirring.
Now fold the whipped aquafaba into the melted, slightly cooled chocolate.
Divide the white mousse au chocolat into small glasses or bowls and place in the fridge for at least three hours.

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