
PREP TIME 30 mins
SERVES 10
Ingredients
- 150ml OGGS® Aquafaba
- 170g caster sugar
- 1/4 tsp cream of tartar
- 200g frozen raspberries
- 240ml soy milk
- 60g vegan butter
- 130g dark chocolate
- 1tsp vanilla extract
- Optional: Fresh raspberries and chocolate chunks to decorate
Method
- Leave the raspberries to defrost in a bowl
- Prepare your chocolate in chunks or chips in a heatproof bowl and set aside
- Add the soy milk, vegan butter, vanilla and 120g of sugar to a large pan
- Bring to the boil then reduce to medium heat to thicken for a few minutes
- Pour into the dark chocolate then combine until you reach a silky ganache, leave aside to cool
- In a mixer pour 150ml of OGGS Aquafaba and whip until soft peaks
- Add the cream of tartar and then the 50g of caster sugar gradually until stiff peaks
- Mash the raspberries
- Add a large spoonful of whipped Aquafaba to the raspberries and fold until combined – set aside
- Add a spoonful into the ganache and combine
- Then pour the rest of the whipped Aquafaba and fold together into the chocolate mix
- In a pan suitable for freezing pour both mixes and swirl together
- Sprinkle the fresh raspberries and chocolate on top
- Freeze for at least 3 hours