Today I bring you into my kitchen to make together one of those desserts that, the first time I made it, left me speechless: Cold strawberry cream without cream.
I had just picked the strawberries from my garden, perfectly ripe, the ones that smell even before you touch them. I wanted something fresh but that would allow me to avoid the oven. A true dessert, not just a fruit salad.
I had heard about aquafaba a thousand times, the liquid we usually discard when we drain chickpeas. One evening I finally decided to try it and I swear, it was a revelation. It whips like egg whites, becoming a snowy, light foam, and holds up well compared to cream.
Combined with frozen strawberries, it becomes a velvety cream with a beautiful color that already looks festive before you even eat it.
My tip? Use strawberries when they’re in season, because strawberries available during the rest of the year give a completely different result.
This is how I make it — if you try it, let me know in the comments.
Anna Giovannini-lappetitovienmangiando
If you like strawberries, don’t miss the next recipes:
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1 1/3 cups strawberries, cleaned
- 1/3 cup powdered sugar
- 7 tbsp aquafaba (chickpea cooking liquid)
Tools
- 1 Blender
- 2 Dessert cups
Preparation
I start the preparation by removing the strawberry stems with my hands to avoid wasting any fruit. I place them, a few at a time, into a bowl of water so that any soil residue can loosen. I rinse them quickly under running water and dry them well. If they are very large I cut them into quarters (which I didn’t do on this occasion) to make the next step easier. Once this is done, I arrange them on a tray and freeze them for at least 6 hours.
I tip the strawberries into a blender along with the very cold aquafaba (if you forget to chill it, you can put it in the freezer for at least half an hour), the powdered sugar, and blend well until you obtain a smooth, lump-free purée. Adjust the sugar if the cream is not sweet enough for your taste.
When blended, I transfer the cream into glasses or dessert cups and decorate with pieces of strawberries or whole berries.
I prepare it at the last moment (just after finishing the meal) and serve my Cold strawberry cream without cream immediately, optionally garnished with fresh mint leaves.
Tips, variations and storage
The cream should be eaten immediately because it loses its foaminess, but it can be stored in the freezer like a sort of sorbet. I prepare it right there and then!
The same method can be applied to any type of fruit, whether summer or winter, and you will consistently get an excellent result.
FAQ (Questions and Answers)
What is aquafaba and where do I find it?
Aquafaba is simply the liquid from canned chickpeas, the liquid we usually throw away. Instead of discarding it, keep it.
Does the cream taste like chickpeas?
Absolutely not. Once whipped and mixed with the strawberries, the taste of aquafaba disappears completely.
Can I use granulated sugar instead of powdered sugar?
Better not. Powdered sugar dissolves immediately into the strawberry purée, while granulated sugar might remain grainy.
Is it suitable for children?
Yes, it’s alcohol-free, egg-free, and dairy-free. Kids usually love it.
